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Old 03-09-2007, 06:36 PM   #1
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Third Time Chuck

I decided to thaw a couple of chucks out for an overnighter. This will be my third try at pullable chuck roast. They were still a little frozen when I got home so I put them in FoodSaver bags with some wooster sauce and sucked them down to pressure in some flavor. They are in the sink soaking it up.

They go on tonight.

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Old 03-09-2007, 06:55 PM   #2
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Re: Third Time Chuck

Quote:
Originally Posted by Cliff H.
I decided to thaw a couple of chucks out for an overnighter. This will be my third try at pullable chuck roast. They were still a little frozen when I got home so I put them in FoodSaver bags with some wooster sauce and sucked them down to pressure in some flavor. They are in the sink soaking it up.

They go on tonight.

Third times a charm Cliff!!! Once they get to 200* try the fork test, don't take them off till they twist with ease!!
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Old 03-09-2007, 07:20 PM   #3
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What temperature do you smoke them? About what is the average time to smoke a roast? Maybe three pounds.
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Old 03-09-2007, 07:29 PM   #4
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I plan to go about three hours per lb. What seems to be a small chuck roast is an all day event.

I smoked the last two between 230-250. Foiled at 165 and pulled them off at 200. This time they ain't coming off till they are tender.
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Old 03-09-2007, 07:38 PM   #5
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Cliff,

I just took a very small 2 pound 1 ounce roast out of the freezer. I think I'll try smoking one tomorrow. This will be my first chuck roast.

Good luck with yours.
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Old 03-09-2007, 07:51 PM   #6
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Quote:
Originally Posted by cleglue
Cliff,

I just took a very small 2 pound 1 ounce roast out of the freezer. I think I'll try smoking one tomorrow. This will be my first chuck roast.

Good luck with yours.
Good luck back at you.

Mine are some honkers from Sam's. They are about four lbs each. I expect them to be on the wsm for 12-16 hours.
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Old 03-09-2007, 09:05 PM   #7
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I usually go about 1:15-1:30/lbs depends on the piece of meat..may even go a bit longer if its really marbled. the sams here got in whole chuck rolls, gonna get one when I get back from vegas.....good eatin.
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Old 03-09-2007, 09:09 PM   #8
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My WSM clocked in at 8:30.

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Old 03-10-2007, 03:19 AM   #9
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Cliff out of curiosity, why do you have the chucks raised on a pan??
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Old 03-10-2007, 06:01 AM   #10
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last chuck roast I did, 3 pounder , took 5 hours to get to 195*... stubborn piece of meat, but well worth the effort
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