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Old 02-01-2008, 10:45 AM   #1
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Chuckie!

Got about a 4lb Chuck Roast

Put it on the fire from last night

Made a nice Gazpacho for later


Now i can kick back and enjoy the rest of my day off!
Chhers! :P
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Old 02-01-2008, 10:55 AM   #2
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Nice GH Keep up with the good work.
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Old 02-01-2008, 05:48 PM   #3
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Just finished it up.

And for Feste, Non-posting member, the money shot...the mound-o-food!

and a beautiful adult beverage!
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Old 02-01-2008, 05:56 PM   #4
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That looks like a brisket. Does it taste similar ?

I have never smoked one to slicing temp. Looks dang good.
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Old 02-01-2008, 07:49 PM   #5
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Never did one sliced either
Awesome smoke ring!
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Old 02-01-2008, 08:55 PM   #6
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I think it is better than Brisket, cuz I love Chuck. I yanked it off at about 165* with a rest for about 15 mins. I was going to try pulling it but I was running out of time for dinner and knew I could not get it even close to 200* by suppertime.
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Old 02-01-2008, 09:40 PM   #7
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Quote:
Originally Posted by Green Hornet
I think it is better than Brisket, cuz I love Chuck. I yanked it off at about 165* with a rest for about 15 mins. I was going to try pulling it but I was running out of time for dinner and knew I could not get it even close to 200* by suppertime.
My guess was 170į. How was it for tender?



I'll bet that little bark-covered morsel sort of hiding in the background didn't make it to the table.

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Old 02-01-2008, 10:57 PM   #8
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If you want the meat pullable then plan on about three hours per lb.

It gets to 165 pretty quick compared to 200.
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Old 02-02-2008, 01:44 PM   #9
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Quote:
Originally Posted by Cliff H.
If you want the meat pullable then plan on about three hours per lb.

It gets to 165 pretty quick compared to 200.
Cliff that's what it took me the other day was about 3 hrs a pound. Carried 2 three pounders to 200. Took left overs to work and they went crazy over it.
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Old 02-02-2008, 02:42 PM   #10
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Oh yeah, pulled chuck never lasts long at work. Or at home for that matter.
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Old 02-02-2008, 02:46 PM   #11
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I still have my first brisket. I use it as a door stop.
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Old 02-03-2008, 05:54 AM   #12
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Quote:
Originally Posted by Unity
Quote:
Originally Posted by Green Hornet
I think it is better than Brisket, cuz I love Chuck. I yanked it off at about 165* with a rest for about 15 mins. I was going to try pulling it but I was running out of time for dinner and knew I could not get it even close to 200* by suppertime.
My guess was 170į. How was it for tender?



I'll bet that little bark-covered morsel sort of hiding in the background didn't make it to the table.

How did it pull

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Old 02-03-2008, 07:00 AM   #13
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Mmmm Great looking eats!
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