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Old 09-26-2006, 01:23 PM   #1
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Dinner

I have another Chuck to try. I got this one from another grocer so I will see if it any more tender then the last one I tried.

We will find out in a few hours :P
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Old 09-26-2006, 02:10 PM   #2
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Quote:
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Nice! I take it you don't work, or is this your work?
You were right the first time, he's a cop. LOL
Just kidding Hornet and the rest of you Po-lease.
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Old 09-26-2006, 02:59 PM   #3
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Quote:
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Quote:
Originally Posted by CRAW
Nice! I take it you don't work, or is this your work?
You were right the first time, he's a cop. LOL
Just kidding Hornet and the rest of you Po-lease.
That's funny!
My wifey took a vacation to Chicago. I had to burn a week of my vacation and be "Mr. Mom".
She let me go to Vegas without her a couple times, so it is all good. Plus I get to cook every night!
The kids are Jones-ing for McDonalds though.
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Old 09-26-2006, 05:37 PM   #4
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Time to eat!
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Old 09-26-2006, 05:42 PM   #5
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Nice GH!
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Old 09-26-2006, 07:07 PM   #6
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looks good. I ended up pulling some pulled chuck from the deep freeze. Gotta love that flavor
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Old 09-26-2006, 07:23 PM   #7
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Always good to see you cookin' G.H.
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Old 09-27-2006, 05:31 AM   #8
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Time to eat!
GH the food looks great. I'm curious, most people me included tend to cook chucks to the "pulling point" but if I recall this is the second one you've sliced. Is that just your preference or was there a time constraint. I'm just curious is all. It looks great either way and I'm sure it tasted just as good.
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Old 09-27-2006, 08:39 AM   #9
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I took it off at 165* and let it sit before slicing for about 10 mins. The Kids enjoyed it sliced. I tried to pull the first one I tried but it wasn't as easy as pork. Whats "The pulling point"? Is it a temp or time thing. I couldn't have put too much more time into it as the kids had stuff to do.
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Old 09-27-2006, 08:58 AM   #10
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210* I think
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Old 09-27-2006, 09:30 AM   #11
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I pull mine around 205 -210
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What is the difference between a southern zoo and a northern Zoo?
...The southern Zoo has a description of the animal and a recipe.

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Old 09-27-2006, 09:34 AM   #12
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I took mine off this past weekend at 200* and let it rest about an hour in the cooler. Pulled just fine.....that sliced one looks good though, nice smoke ring

http://img151.imageshack.us/my.php?imag ... 177om9.jpg
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Old 09-27-2006, 10:51 AM   #13
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I also go to 195* to 200*, and rest for an hour or so and then pull.

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Old 09-27-2006, 10:56 AM   #14
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Thanks very much. I will try that next time.
Back to BBQ University for me!
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