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Old 11-01-2005, 12:28 PM   #1
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Chuck Roast Cook

Here are some early photos of the chuck roast cook I am doing today.

They weighed 6.88lbs total and were marinated overnight in Ricks Sinful Marinade then rubbed with Home BBQ's Beef Rub. They are cooking over Royal Oak lump with Oak and Cherry wood.

http://www.kodakgallery.com/AlbumMenu.j ... perpage=12
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Old 11-01-2005, 12:42 PM   #2
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Bruce, linky no worky.
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Old 11-01-2005, 12:48 PM   #3
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Me either. Try this one there Bruce

http://imageshack.us/

Works every time!
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Old 11-01-2005, 12:53 PM   #4
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I'm having picture problems, I'll let you know when they are solved. I'll try imageshack.
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Old 11-01-2005, 01:18 PM   #5
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Let's try these:

[img]http://img92.imageshack.us/img92/6770/roastsprepped1fj.th.jpg[/img]
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Old 11-01-2005, 01:25 PM   #6
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Bruce, the "one" I can open looks great! It's the one of the meat cooking.
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Old 11-01-2005, 01:34 PM   #7
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Rubbed with Home BBQ's Beef Rub


Oak and cherry wood.


Mopped with marinade at 5 1/2 hour mark.
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Old 11-01-2005, 02:04 PM   #8
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That's not much wood Jeff. Plus he's using milder fruit wood.
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Old 11-01-2005, 02:10 PM   #9
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It's makka-makka wood from the Uranus tree, found only in Virginia.
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Old 11-01-2005, 02:25 PM   #10
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looks like a lot of wood for me, but beef can take it, and like Larry said,
its a fruit wood.
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Old 11-01-2005, 03:11 PM   #11
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Quote:
Originally Posted by Bruce B
It's makka-makka wood from the Uranus tree, found only in Virginia.
Hey now, we dont want to piss off too many Virginians.




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Old 11-01-2005, 03:28 PM   #12
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:biggrin:
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Old 11-01-2005, 05:37 PM   #13
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When using the WSM I use 6 good size chunks of hickory for just about everything I cook. It's never been too smokey at all.

BTW, good looking young lady you have there!
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Old 11-01-2005, 08:24 PM   #14
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Quote:
Originally Posted by Larry Wolfe
When using the WSM I use 6 good size chunks of hickory for just about everything I cook. It's never been too smokey at all.

BTW, good looking young lady you have there!
Yeah, I think I'll keep her around for a few more years. Thanks!
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Old 11-01-2005, 08:26 PM   #15
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Quote:
Originally Posted by Spiceysmoke
Good lookin meat there Bruce. I've never heard of Makka-Makka smoke wood. What does Uranus smell like?
It almost has a minty freshness characteristic to it, of course, that depends totally on the brand of soap being used.
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Old 11-01-2005, 11:17 PM   #16
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I'd love to see the final product...
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Old 11-02-2005, 01:22 AM   #17
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well here is the final report and I will post the few remaining pics on Wednesday sometime.

IT SUCKED! By far the worse cook I have ever had.

1. Did not like the flavor profile the marinade and mop gave the meat. Some might I just didn't care for it.

2. I took the meat off at 186 at 4:30, wrapped in foil and let rest in cooler wrapped in towel. It was tough and stringy. Did not pull like the chuck rolls and roasts I've done in the past. Didn't cook it long enough.

The few tender pieces I did find were just OK. Didn't care for it, had a sandwich, wife and daughter had one and I threw the rest away.

The coleslaw was very good.

Scratch that one up to experience.
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Old 11-02-2005, 05:17 AM   #18
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Man........ that sux.

Better cook next time.
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Old 11-02-2005, 07:00 AM   #19
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Damn sorry to hear it turned out bad Bruce. I've always foiled chuck roasts around 165* and pull at 190*. Do you normally not foil for the entire cook? Not sure if that would have possibly helped it turn out better. Oh well, we all have bad cooks. Better luck next time. :badgrin:
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Old 11-02-2005, 08:30 AM   #20
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Damn Bruce, sorry to hear that...It looked good on the smoker though..
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