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Old 07-11-2006, 01:51 PM   #1
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Chuck

Well, I picked up the chuck roast yesterday (I think it's about 5 lbs). Skimmed through a bunch of the chuck threads; I will be cooking on the WSM. Looks like the temp should be about 235 (is that dome, grate, or doesn't much matter?) meat should be foiled at 160-165, and it should be pulled at 205. Usually we pull the butts at 190; this is too low for the beef?
I am planning to use lump, and will pack it in tightly as per recent posts... am I missing anything major? This is the first chuck for the Wittdogs....

thanks in advance-- I will post pics (including one before it rests)
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Old 07-11-2006, 01:54 PM   #2
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Re: Chuck

Quote:
Originally Posted by Wittdogs B
Well, I picked up the chuck roast yesterday (I think it's about 5 lbs). Skimmed through a bunch of the chuck threads; I will be cooking on the WSM. Looks like the temp should be about 235 (is that dome, grate, or doesn't much matter?) meat should be foiled at 160-165, and it should be pulled at 205. Usually we pull the butts at 190; this is too low for the beef?
I am planning to use lump, and will pack it in tightly as per recent posts... am I missing anything major? This is the first chuck for the Wittdogs....

thanks in advance-- I will post pics (including one before it rests)
My therm is on the lid of my WSM. My temps ranged from 225* - 260*. I foiled my 3.5lb'r at 165* and took it off at 190*. Then I threw 'er in the cooler for about 2 hours and pulled....... =P~ I think it's time for another one
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Old 07-11-2006, 02:01 PM   #3
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our therm is on the lid too, but I was planning to use the maverick as a backup since it will be an overnight cook (not to reopen THAT can of worms.... [-X ) Although the couple long cooks we've done on the WSM have been fine, it would be just my luck for the water to evaporate and the temp to spike at about three am.
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Old 07-11-2006, 02:10 PM   #4
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Quote:
Originally Posted by Wittdogs B
our therm is on the lid too, but I was planning to use the maverick as a backup since it will be an overnight cook (not to reopen THAT can of worms.... [-X ) Although the couple long cooks we've done on the WSM have been fine, it would be just my luck for the water to evaporate and the temp to spike at about three am.
Yes, I would have the maverick hooked up and ready to go. I don't have one yet but I just ordered one :biggrin: good luck with the chuck!
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Old 07-11-2006, 02:16 PM   #5
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235* at grate, approx 250* at lid will have you in the ballpark.

Anywhere around that temp is fine. 250* is fine.
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Old 07-11-2006, 02:28 PM   #6
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I did my chuck and foiled it at 160 and pulled it off at 205. Left it in the cooler to rest . It was good, I only wish I had done a bigger one.
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Old 07-11-2006, 02:37 PM   #7
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Quote:
Originally Posted by Wittdogs B
our therm is on the lid too, but I was planning to use the maverick as a backup since it will be an overnight cook (not to reopen THAT can of worms.... [-X ) Although the couple long cooks we've done on the WSM have been fine, it would be just my luck for the water to evaporate and the temp to spike at about three am.
Pick one spot on your cooker to measure the temperature and I'd suggest the dome. Just hang the probe through the top vent but not so far it will touch the meat. Pick a range to keep the cooking temp at, like MBF suggested. You are going to have temperature fluctuations, so it's no big deal.

I pull my pork between 190-195, but I feel the chuck needs about 10-15 more degrees of cooking so I pull around 200-205.

Good luck on your cook!!
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Old 07-11-2006, 02:38 PM   #8
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Quote:
Originally Posted by JWJR40
I did my chuck and foiled it at 160 and pulled it off at 205. Left it in the cooler to rest . It was good, I only wish I had done a bigger one.
My feelings exactly
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Old 07-11-2006, 04:36 PM   #9
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It was a little over 4.5 lbs. Rubbed it with a little Worcestershire, garlic, onion, and coarse salt and pepper. I was going to stick some garlic in it too, but I thought I read that garlic will get bitter.

Ready to go:



Here goes nothing… [-o<
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Old 07-11-2006, 04:44 PM   #10
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That looks good already.

Fresh or dried minced garlic will get bitter "if" burnt. You would be fine using garlic powder if you wanna open it up and give it a sprinkle.
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Old 07-11-2006, 05:58 PM   #11
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Lookin good
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Old 07-11-2006, 10:01 PM   #12
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Here it is at 9:45 (about 4 hours in). temp was at 159; smoker temp had spiked to 175-- added water and it seems ok now. (I was double checking the meat temp because the probe seemed to start out high…..).



Just now (5 hours in) foiled it and hooked up the maverick to monitor.


I did put garlic powder on, but what I had thought about doing was stuffing some fresh cloves in the way diverdave described. Oh, well, maybe next time.
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Old 07-12-2006, 01:17 AM   #13
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Who's Chuck?? :dunno: :dunno:
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Old 07-12-2006, 08:13 AM   #14
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The Mrs. Asked me to post the pics of her Chuck cook:



It came out real good, the bark tasted real good…..We are going to make some burritos with it later in the day along with the leftover pinto beans…..
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Old 07-12-2006, 08:19 AM   #15
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I have got to put that on my list. Looks good dogs. =D>
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Old 07-12-2006, 08:21 AM   #16
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That looks great Dave! Man you gotta great BBQ Bride there buddy!!
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Old 07-12-2006, 08:34 AM   #17
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I'm hungry already. that looks great. Did she happen to put a pan under it to catch those wonderful juices ?????
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Old 07-12-2006, 08:35 AM   #18
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I don't think so.........and I fogot to mention it to her...This was her cook all the way..She seasoned the meat, fired up the WSM...and got up with it a 3:00 am when the temp alarm went off....
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Old 07-12-2006, 08:54 AM   #19
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I'm sending mine up for lessons.What kinda beer (or wine ) should I send with her ??????
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Old 07-12-2006, 08:54 AM   #20
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Quote:
Originally Posted by wittdog
This was her cook all the way..She seasoned the meat, fired up the WSM...and got up with it a 3:00 am when the temp alarm went off....
Yo dog, does she have a sister? \/
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