Two butts and a chuckie - BBQ Central

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Old 10-18-2006, 08:46 AM   #1
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Two butts and a chuckie

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.

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Old 10-18-2006, 08:55 AM   #2
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Looks good so far Bill, but I can't increase the size of the pic.
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Old 10-18-2006, 09:07 AM   #3
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Go Bill go. See Bill go. Go Bill go!
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Old 10-18-2006, 09:10 AM   #4
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Quote:
Originally Posted by Larry Wolfe
Looks good so far Bill, but I can't increase the size of the pic.
Hmm, works for me. Not sure why.
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Old 10-18-2006, 09:17 AM   #5
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Looks like an all day event.
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Old 10-18-2006, 09:23 AM   #6
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[quote=Bill The Grill Guy]
Quote:
Originally Posted by "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!
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Old 10-18-2006, 10:11 AM   #7
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Ribs are on. Question for you salmon cookers. How long do you cook them?
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Old 10-18-2006, 11:08 AM   #8
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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.
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Old 10-18-2006, 11:13 AM   #9
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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.
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Old 10-18-2006, 11:38 AM   #10
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Old 10-18-2006, 11:43 AM   #11
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Looking good Bill! Too bad you're not on my way home!!!
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Old 10-18-2006, 11:45 AM   #12
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Grill the fish!!!!
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Old 10-18-2006, 01:16 PM   #13
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Looking Goooood !
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Old 10-18-2006, 01:51 PM   #14
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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.

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Old 10-18-2006, 01:53 PM   #15
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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
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Old 10-18-2006, 01:56 PM   #16
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Originally Posted by Finney
Quote:
Originally Posted by 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.
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Old 10-18-2006, 02:16 PM   #17
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Quote:
Originally Posted by Bill The Grill Guy
Yeah, the wife had other plans for dinner.
That's cause she knew you were cooking! [smilie=a_bigteeth.gif]
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Old 10-18-2006, 03:33 PM   #18
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Okay, the chuck is done. It is fantastic. Love the WR bold on beef. This is going on my menu. Great rub Larry.

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Old 10-18-2006, 03:36 PM   #19
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Everything looks great Bill!
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Old 10-18-2006, 05:33 PM   #20
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Good looking grub Bill!! I love me some good shredded chuck!!
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