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Old 12-02-2006, 06:35 AM   #1
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timeing on chucks

I am thinking about doing a few chucks on the WSM sunday about how long per pound do they normaly take?

Thanks
Chris[/i]
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Old 12-02-2006, 07:20 AM   #2
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Chris I figure between 1.5 hrs to 2 hrs per pound. I cook mine in the smoke till they're in the 165* range. Then foil and cook until they get in the 200-205* range, or until they're fork tender. One thing about a chuck is the temps don't dictate when they're finished, it's all in the fork twist test. Good luck!
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Old 12-02-2006, 07:30 AM   #3
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Chucky Roast???

Here is how I do my Chucky Roasts.
http://www.kickassbbq.com/beef_chuck_roast.htm
PARTY!!!!!!!!!!!!
Smoke On!!!!!!
ed
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Old 12-02-2006, 08:07 AM   #4
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Re: Chucky Roast???

Quote:
Originally Posted by kickassbbq
Here is how I do my Chucky Roasts.
http://www.kickassbbq.com/beef_chuck_roast.htm
PARTY!!!!!!!!!!!!
Smoke On!!!!!!
ed
That looks good Ed, I never thought of brining a chuck! Good idea!
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Old 12-02-2006, 08:10 AM   #5
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Man, that is a fine looking chuck. May have to try brining one.
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Old 12-02-2006, 08:44 AM   #6
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They are stubborn pieces of meat.. Larry got it right... minimum 1!.5 per pound and it will turn out fine.. Ole Ed brines everthing lol.. and he can cook, so who am I to argue
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Old 12-02-2006, 08:51 AM   #7
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Quote:
Originally Posted by brian j
you guys got chucks all wrong. follow larry's advise and bring it up to 165 in the smoker, but instead of wrapping in foil put that sucker it in a cast iron skillet and then into a 350 degree oven with a little bit of water, carrots, pototoes, and quartered onions if you're into them. cook until the veggies are soft and then server. mmm mmm good. the veggies pick up a bit of smoke flavor from the chuck. :thumbsup
But what if you don't want pot roast??
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Old 12-02-2006, 08:56 AM   #8
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[quote=brian j]
Quote:
Originally Posted by "Larry Wolfe":1ayca502
But what if you don't want pot roast??
you get the best of both worlds this way. tasty beef and veggies for dinner and then left over pulled beef for sandwiches and barley soup.[/quote:1ayca502]

That would work too!
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Old 12-02-2006, 08:58 AM   #9
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Another great thats why I love this place..
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Old 12-02-2006, 03:06 PM   #10
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Ed thats one great looking chuck. Chris I usually plan 1.5 to 2 hours per pound here as well, but I have had them finish as fast as an hour fifteen a pound, just depends on how marbled they are sometimes..I guess.
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