Two butts and a chuckie

[Bill The Grill Guy]

Fired up the smoker for some BBQ that some people had ordered. Went to the store for some juice and found a 3 1/2lb chuck roast reduced. Figured why not. I put some WR bold on it an onto the smoker. Got 3 racks of ribs and a salmon going on later.

 

[LarryWolfe]

Looks good so far Bill, but I can't increase the size of the pic.

 

[Nick Prochilo]

Go Bill go. See Bill go. Go Bill go!

 

[Bill The Grill Guy]

Looks good so far Bill, but I can't increase the size of the pic.

Hmm, works for me. Not sure why.

 

[Cliff H.]

Looks like an all day event. 8)

 

[LarryWolfe]

[quote="Larry Wolfe":2ny8n04b]Looks good so far Bill, but I can't increase the size of the pic.

Hmm, works for me. Not sure why.[/quote:2ny8n04b]

It finally came up!

 

[Bill The Grill Guy]

Ribs are on. Question for you salmon cookers. How long do you cook them?

 

[Bruce B]

Bill,

I usually cook mine to 140-145 internal no more than that and it usually takes 2-3 hours depending on cook temperature. I'm cooking right around 190-205 when I do mine.

Also depends on the texture you're looking for; moist for dinner or dip applications or dried like for appetizers.

 

[Bill The Grill Guy]

Bill,

I usually cook mine to 140-145 internal no more than that and it usually takes 2-3 hours depending on cook temperature. I'm cooking right around 190-205 when I do mine.

Also depends on the texture you're looking for; moist for dinner or dip applications or dried like for appetizers.

Dinner Bruce. I need to hit it close to 6pm tonight.

 

[Bill The Grill Guy]

 

[LarryWolfe]

Looking good Bill! Too bad you're not on my way home!!!

 

[Finney]

Grill the fish!!!!

 

[ScottyDaQ]

Looking Goooood !

 

[Bill The Grill Guy]

Well, smoked the salmon on the top shelf. Only took an hour to get to 147-150*. Smells great. Had a small piece, good flavor. I tried to use oak and peach wood.

 

[Finney]

Well, smoked the salmon on the top shelf. Only took an hour to get to 147-150*. Smells great. Had a small piece, good flavor. I tried to use oak and peach wood.

I don't think it will rest for over 3 hrs. LOL

 

[Bill The Grill Guy]

Well, smoked the salmon on the top shelf. Only took an hour to get to 147-150*. Smells great. Had a small piece, good flavor. I tried to use oak and peach wood.

I don't think it will rest for over 3 hrs. LOL

Yeah, the wife had other plans for dinner. She said to just smoke it and we will make a smoked salmon pasta tomorrow.

 

[LarryWolfe]

Yeah, the wife had other plans for dinner.

That's cause she knew you were cooking! [smilie=a_bigteeth.gif]

 

[Bill The Grill Guy]

Okay, the chuck is done. It is fantastic. Love the WR bold on beef. This is going on my menu. Great rub Larry.

 

[Puff1]

Everything looks great Bill!

 

[LarryWolfe]

Good looking grub Bill!! I love me some good shredded chuck!!