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Unread 09-28-2012, 05:30 PM   #15
The_Kapn
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Your Chuckie cook looks wonderful!

I feel like I am repeating myself here (which I am)
We love Smoked Chuckies made into YUMMY pot roast!

I always cook several (just did 2 more today along side a brisket cook) and pull them off somewhere in the 180's.
Still tough, that's OK.
I vacusuck and freeze them for later.
Then, into a roaster pan in the oven with some beef broth or stock for an hour at 275-300 ish. Don't even need to thaw if in a hurry.
At an hour or so, the broth has picked up the smoky goodness and the chuckie is tendering up.
Add the veggies and an hour later----SUPPER is served.

Easy, no fuss or muss.

Good Eats!

TIM
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