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Old 01-16-2005, 08:16 AM   #1
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Chuck Roast

Okay, I gave up on the top round roast and I have 2 -3.75# chuck roasts on instead. I put them on at 8:00 this morning and plan on foiling at 160* and take them to 190* for shredding. I ordered lump the other day and I'm using it for the first time. Anything I should be watching for (besides Rob O. sneaking some of my lump)? :smt041
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Old 01-16-2005, 08:32 AM   #2
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Other than it wants to burn a little hotter, burns a little quicker (refuel earlier) and it produces alot less ash..... . . . . . . . . . . NOPE!

Hope you're taking pics!!
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Old 01-16-2005, 08:38 AM   #3
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Bryan S. usues it like 99% of the time and he loves it. He hasn't had any temp issues or anything like that...just make sure you aren't leaving the top off for a long time, then it will get a blazin'!!
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Old 01-16-2005, 09:55 AM   #4
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Quote:
Originally Posted by Bill Hays
Other than it wants to burn a little hotter, burns a little quicker (refuel earlier) and it produces alot less ash..... . . . . . . . . . . NOPE!

Hope you're taking pics!!
Sorry Bill no pics. I got up this morning and wasn't feeling well and just slapped everything together. Maybe some pics at the end.
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Old 01-16-2005, 10:00 AM   #5
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Nick what rub did you use? First couple chuck roasts I did I used TXBBQ #2, on the last 2 I used Montreal Steak seasoning mixed with some turbinado sugar. I liked the latter much much better, goes great with beef. Gonna give it a try with some steaks soon.
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Old 01-16-2005, 10:04 AM   #6
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I used the Yum Yum rub that I found on a web site (maybe here). It's suppose to taste like Outback steak house seasoning. Looked good so why not. :dunno:
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Old 01-16-2005, 07:55 PM   #7
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[/quote]Sorry Bill no pics. I got up this morning and wasn't feeling well and just slapped everything together. Maybe some pics at the end. [/quote]

Okay...here's the low down. Put 2 chuck roasts 3 3/4# each on this morning @ 8:00 with yum yum rub. 2:00 PM they hit 160*, foiled with 1/2 cup beef broth, returned to WSM. 5:30 PM 190* wraped in double foil and let rest. ( Yeah...3 hours per pound, lots of fat!!!)I pulled 1 2 hours later and shrunk wrapped the other for frezzer for a later date. yum yum rub with chuck is out of this world. \/



http://pg.photos.yahoo.com/ph/nproch...WJbYCBo70lr3AT
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Old 01-16-2005, 08:00 PM   #8
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Looks good to me! Never tried Chuck roast before. I'm still looking for someone to sell me tri-tip! Woodman


ps. Good God it's cold tonight! Bet it's really cold in Minnesota and Indianapolis!
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Old 01-16-2005, 08:04 PM   #9
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Yeah Woody, these were the first one I did. Just like a chuck steak, they have plenty of flavor. I was worried about all the fat, but they were not greasy at all. The chuck roll i did once was much greasier. This had a real nice flavor. Could taste the rub and the meat, it was a real nice combo. I'll definitly be doing this one again. I'm going to make some chili with the left over later this week. Can't wait. :smt023
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Old 01-16-2005, 08:04 PM   #10
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Pics look great!!! Well, 'cept for #4

Thanks for sharing
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