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Old 10-25-2006, 10:06 AM   #1
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Today's Chuck Roasts

Picked up two chuck roasts at Sam's, total weight 9.8lbs.

Slathered on with mustard and rubbed with Wolfe Rub Bold, the other got a dose of Worsty Sauce and rubbed with Billy Bones Master Beef rub, wrapped both and refrigerated overnight.

Went on the WSM this morning at 7am using Kamado Extruded Coconut charcoal with 2 chunks of Pecan and two chunks of Guava wood.

Temps right now at 11am are 265 lid; 225 cooking grate; 155 meat. Foiling at 165.

Here are some early pics, more at foiling and at finish.







Just prior to foiling; temp at 165.

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Old 10-25-2006, 10:10 AM   #2
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Bruce,
What are you going to do wih all that meat?
Sure looks tastey!
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Old 10-25-2006, 10:17 AM   #3
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Well what we don't eat for dinner tonight and lunch tomorrow will get vac/pac'd and put in the freezer.
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Old 10-25-2006, 10:17 AM   #4
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Questions for Bruce:

1. Does the fuel add a taste to the food...or does it smell like coconut at all?

2. Do you find that wrapping the meat and letting it go overnight in the rub makes a BIG difference in the finished product?

Looks like things are well in hand! Can't wait to see the finished product!
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Old 10-25-2006, 10:22 AM   #5
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Nice lookin start to the chuck's, can't wait to see the finished product.
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Old 10-25-2006, 10:23 AM   #6
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Quote:
Originally Posted by Greg Rempe
Questions for Bruce:

1. Does the fuel add a taste to the food...or does it smell like coconut at all?

2. Do you find that wrapping the meat and letting it go overnight in the rub makes a BIG difference in the finished product?

Looks like things are well in hand! Can't wait to see the finished product!
#1 - There is little if any aroma to the charcoal itself, it's main advantage is it's long burning, little or no ash production. The pecan and guava certainly smell good together though.

#2 - If I was doing ribs I wouldn't rub and refridg overnight, but with big cuts of beef and pork butts, I don't worry about getting a hammy taste that you sometimes can get with ribs. Besides neither rub, from my tasting has salt as it's main ingredient, in fact there, was very little liquid extracted from the meat this morning when I got them out. I don't know how much of a difference it makes in the finished product, probably not much but I didn't figure it would hurt it either.
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Old 10-25-2006, 10:24 AM   #7
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How's the guava? worth it..? and whatever else comments you can make on it. Been very curious about it.
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Old 10-25-2006, 10:24 AM   #8
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I wish I was eating at Bruce's house tonight!!
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Old 10-25-2006, 10:31 AM   #9
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Quote:
Originally Posted by Helen_Paradise
How's the guava? worth it..? and whatever else comments you can make on it. Been very curious about it.
The guava has a nice aroma to it, it's hard to describe. It is a mild wood, not strong like hickory, mesquite (yuck, sorry bigwheel). I have used it for chicken and salmon and been very satisfied.

As far as worth it, Greg charges a reasonable price and the shipping is included. The chunks are fist sized, nice chunks and very uniform in size, no small pieces or shavings.

If I was out, I would buy again.
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Old 10-25-2006, 11:00 AM   #10
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I ditto Bruce's response. Greg has a good product and the wood is all good size chunks!

I find Guava to be similar in smell to mesquite but not as heavy!
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