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Old 01-20-2009, 12:32 PM   #11
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Now TK..do your really think a woman could beat up uncle bigwheel? Now maybe some of them world class wimmen karate choppers or Polish shot putting ladies..but I could whup the warden with one hand tied behind my back. Or least I think I could. She do have a little mo endurance than me. Figgered that out one time when I tried to chase her down the street back in high screwl. I was huffing and puffing and stopping to rest while she was still running. I was in good shape too. Maybe on second thought I best not mess with her. Smart thinning. Thanks.

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Old 01-20-2009, 06:23 PM   #12
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Well the day is waning away and still aint got the warden motivated enough to go to Tom Thumb and snag them boneless Chuck Roasts for 1.99. Swear I am gonna backhand the fire outta her coola one of these days.

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An ta what funeral home should we all send flowers ta? You gonna sleep sumtime, an them women folk can do some serious damage with them cast iron fryin pans ya know!
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Old 01-20-2009, 07:09 PM   #13
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Yeppers dearly deceased DIL forgot that lesson one time. He got stuck in the gut with a big butcher knife while cutting z'ssss in his own crib. It wasn't pleasant but at least he had such a big belly the knife didnt get past the fat..whew.

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Old 01-20-2009, 11:20 PM   #14
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I'll take getting shanked or beaten any day over getting Bobbit-ized:

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Old 01-22-2009, 04:49 AM   #15
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Gomer,

I made a large chuck roast a while back. If memory serves me, I followed a recipe from The TWVB board by a guy named Stogie. He said. and he was right on, that these roasts take around 3 hrs/lb.

I remember that there was ALOT of rendered fat and juice and it made some really great gravy, so, don't loose it. I used a disposable aluminum pan with a small metal cake rack ( to keep the bottom from getting soggy)in place of just foil when it was time to "foil it up".

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Old 01-22-2009, 05:52 AM   #16
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Quote:
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Gomer,

I made a large chuck roast a while back. If memory serves me, I followed a recipe from The TWVB board by a guy named Stogie. He said. and he was right on, that these roasts take around 3 hrs/lb.
I am not discounting Stogies or your chuck roast Al....... but I've never had one even take 2 hrs per lb cooking at 245-260 lid temp. I typically find they take around 1.5hrs per lb in the ones I've cooked.
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Old 01-22-2009, 11:19 AM   #17
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Uncle Al":1zht6p6r
Gomer,

I made a large chuck roast a while back. If memory serves me, I followed a recipe from The TWVB board by a guy named Stogie. He said. and he was right on, that these roasts take around 3 hrs/lb.
I am not discounting Stogies or your chuck roast Al....... but I've never had one even take 2 hrs per lb cooking at 245-260 lid temp. I typically find they take around 1.5hrs per lb in the ones I've cooked.[/quote:1zht6p6r]

Just to clarify, the cook temp was in the 225 range.

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Old 01-22-2009, 11:25 AM   #18
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Thanks for all the tips guys I am really excited to cook some pulled beef. I went to my butcher yesterday and they cut up 2 8lbs chuck roasts for me and they are beautiful. I have a crowd of 30+ on saturday to feed (there are some other people cooking too but I am pretty sure between this and the ABT's we all know who's food will be gone first hehe).

What do you guys suggest for rub for this? I am out of wolfe rub atm so I am going to have to improvise for now.

Thanks again!
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Old 01-22-2009, 01:31 PM   #19
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What do you guys suggest for rub for this? I am out of wolfe rub atm so I am going to have to improvise for now.

Thanks again!
Salt, pepper, granulated garlic and onion, keep it simple!
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Old 01-22-2009, 03:12 PM   #20
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Alright Larry, you did me right w/ the simple Brisket so I will definitely give this a try.
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