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LittleHill Smoke 02-05-2013 01:13 PM

First Chuck Roast smoke
 
Well here's my first chuck roasts I smoked up for the Superbowl. Used Plowboys Bovine for the rub then add some Montreal rub just before it went on the WSM. Temp. was 250 for about nine hours ,then rested in a cooler for 2.5 hour. Sorry I didn't get any pictures of the shredded beef. Oh, the roasts were eight .http://img.tapatalk.com/d/13/02/06/be2y6ype.jpghttp://img.tapatalk.com/d/13/02/06/a9egu6y4.jpgand five pounds. Thanks to Colonel00 for the idea. He had pron from a throw down awhile back that I managed to find.

buffalotom 02-05-2013 01:18 PM

Those look good. How was the temp difference between the five and eight pounder?

jeffjenkins1 02-05-2013 01:20 PM

Nice job!

Jeff

gtr 02-05-2013 01:22 PM

Looks good - thanks for reminding me I need to do a chuckie soon!

BobM 02-05-2013 01:22 PM

Looks great!

LittleHill Smoke 02-05-2013 01:38 PM

Quote:

Originally Posted by buffalotom (Post 2355834)
Those look good. How was the temp difference between the five and eight pounder?

I think I pulled the five pounder at 202 cause I chopped it up for burnt ends and the eight got pulled at 209.http://img.tapatalk.com/d/13/02/06/u5ujeqad.jpg

scummybear 02-07-2013 08:07 PM

They look pretty tasty.

JohnHB 02-07-2013 08:35 PM

Look a little over for me. I prefer the bark a mahogany colour and not black. However I do realise that photos do not always show the realistic colour. If you enjoyed them all is good.
John

Big George's BBQ 02-07-2013 08:38 PM

Looks good to me

cowgirl 02-07-2013 08:45 PM

Looks tasty!!

LittleHill Smoke 02-07-2013 08:49 PM

Quote:

Originally Posted by JohnHB (Post 2358675)
Look a little over for me. I prefer the bark a mahogany colour and not black. However I do realise that photos do not always show the realistic colour. If you enjoyed them all is good.
John

If your talking about the ends, you are correct a bit over done. A bit dry for my taste. Guess I had to many drinks before I pulled them off. They were a first too! Live and learn I say :)

bigabyte 02-07-2013 08:50 PM

Looks great!:hungry:

Westexbbq 02-08-2013 11:22 AM

Great job, mighty fine indeed.

Freddy j 02-08-2013 11:49 AM

Quote:

Originally Posted by LittleHill Smoke (Post 2355828)
Well here's my first chuck roasts I smoked up for the Superbowl. Used Plowboys Bovine for the rub then add some Montreal rub just before it went on the WSM. Temp. was 250 for about nine hours ,then rested in a cooler for 2.5 hour. Sorry I didn't get any pictures of the shredded beef. Oh, the roasts were eight .and five pounds. Thanks to Colonel00 for the idea. He had pron from a throw down awhile back that I managed to find.

how do you serve the shredded beef? on rolls?

looks great!

LittleHill Smoke 02-08-2013 11:59 AM

Quote:

Originally Posted by Freddy j (Post 2359331)
how do you serve the shredded beef? on rolls?

looks great!

Being it was the Super Bowl I just had Kings Hawaiian rolls, it's a sweet bread the size of a slider


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