Thread: help with chuck
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Old 03-02-2007, 07:42 PM   #3
is one Smokin' Farker
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Join Date: 10-22-06
Location: Sterling,Colo

I do mine 3hrs per pound at 225* on my WSM. Perfect every time.Pull at the 7 hr mark foil with some beef broth put back in smoker for 2 hrs more . Remove wrap in towel put in ice chest for 1 hr take it out and pull. This is for a 3lb chuck
Smoking meat and drinking beer it doesn't get any better!!

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