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Bluesman 12-06-2012 07:58 PM

Christmas Party Smoked Chuckie Roast 19#
6 Attachment(s)
Well I got a 19.7# Chuckie to cook up for the Office Christmas Party. Rubbed with Sea Salt, Cracked Pepper, Onion and Garlic Powder. Fridge overnight and then cook over some hickory fro 6 hours at 250* until 160* internal. yanked it off and put it in a pan with some yellow bell peppers, red onions and some unsalted beef broth. The pan is a 19.5" x 11.5" inside and would not fit back on the smoker so into the oven at 250* until probe tender, another 5 hours. To late to pull so into the fridge. Pulled it out today and removed all the hard fat on the broth and began shredding the goodness. I really cut back on the rub and can tell you I like it. I made my own so I could control the salt. So, it's all pulled and in (2) 2 gallon bags along with the both ready for tomorrow. Added the buns to the picture and a money shot............had to have some :clap: Enjoy the PRON and thanks for the input.

1.) Rubbed and ready for the overnight sleep in the fridge
2.)After the 6 hour smoke and ready for the oven
3.) Section piece right before pulling
4.) Pulled with sauce along side
5.) Bagged with buns and ready to go
6.) And the Money Shot

msu12181 12-06-2012 08:27 PM

Where in the world did you find that big of a chuckie?

J'ville Grill 12-06-2012 08:30 PM


Originally Posted by msu12181 (Post 2290502)
Where in the world did you find that big of a chuckie?

Exactly what I was thinking!

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Bluesman 12-06-2012 08:36 PM

Ask the butcher for a 16# and this is what she came out with...............:grin: Actually a Chuck Roll

davefan360 12-06-2012 08:37 PM

looks tasty.

msu12181 12-06-2012 08:40 PM

Mighty impressive I must say...

HeSmellsLikeSmoke 12-06-2012 08:51 PM

That really looks great.

MisterChrister 12-06-2012 09:58 PM

I could hit that like Lionel Ritchie said; "All Night Long"!!!!

Hoss 12-06-2012 10:07 PM

My local SAMs Clubs always has chuck rolls in the 20 pound range.

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