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Old 11-11-2008, 08:21 AM   #1
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Got BEEF!

Chuck that is....

THis morning we had a little frost on the smoker


but what has to be done.. has to be done... so we started with 88 lbs of chuck roll, got em seasoned and on they went. the Lang is chugging along at around 240 and things are moving along nicely... will post more as things progress

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Old 11-11-2008, 08:35 AM   #2
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I could use some education on how to smoke a chuck roll.

What all comes off of that cut ?

How are you going to finish it temp wise ?

Pull or slice ?

Thanks for info Gary.
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Old 11-11-2008, 08:55 AM   #3
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Quote:
Originally Posted by Cliff H.
I could use some education on how to smoke a chuck roll.

What all comes off of that cut ?

How are you going to finish it temp wise ?

Pull or slice ?

Thanks for info Gary.
chuck roasts and these chuck eye steaks these guys keep talking about.

I plan to take it to 170, foil it, then bring it up to 195-200 and pull/chop and bag it up in foodsaver bags.
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Gary's Barbeque
McGaheysville, Virginia

Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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Old 11-11-2008, 08:59 AM   #4
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Looks like u got it going your way.
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Old 11-11-2008, 10:02 AM   #5
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Update... we are at about 145 internal... looks like they plumped up a bit!
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Gary's Barbeque
McGaheysville, Virginia

Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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Old 11-11-2008, 10:05 AM   #6
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So... How did they come out? They look killer.
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Old 11-11-2008, 10:34 AM   #7
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geez that looks good....
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Old 11-11-2008, 11:26 AM   #8
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Quote:
Originally Posted by Pigs On The Wing BBQ
So... How did they come out? They look killer.
They are almost at 170 now... will be foiling soon.
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Gary Cline
Gary's Barbeque
McGaheysville, Virginia

Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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Old 11-11-2008, 03:41 PM   #9
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Now, that is a lot of beef.
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Old 11-11-2008, 04:16 PM   #10
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Finished product.



I got a 55% yield of 49lbs from 88 lbs starting.... cost of product ended up being $4.17/lb... not much difference than brisket flats.
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Gary's Barbeque
McGaheysville, Virginia

Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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