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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-16-2019, 06:08 AM   #1
On the road to being a farker
Join Date: 08-13-18
Location: SW Ohio
Name/Nickname : Rick
Default Chuckie

Chuck roast SPG rubbed, sous vide 130° 48 hrs, ice bath 1 hr and in the smoke 'till 130°. Great smoke and beef flavor but a little tough, leftovers will be shave sliced for sammies.
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Old 07-16-2019, 06:23 AM   #2
somebody shut me the fark up.

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Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)

Maybe 36?
Looks good though
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Old 07-16-2019, 06:50 AM   #3
is one Smokin' Farker
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Join Date: 01-24-17
Location: Virginia Beach, VA

I run 143F for 36hrs
Stainless Steel 30gal UDS, 22.5 Webber
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Old 07-16-2019, 10:37 AM   #4
Knows what a fatty is.
Join Date: 09-17-13
Location: MPLS, MN

Ive only ever done chuck in the SV a couple times and it has been awhile as well. I think I went closer to 155 for 24hrs. Definitely not tough, basically perfectly shreddable and plenty juicy. Reminds me I need to try it again
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