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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
Dplorable
On the road to being a farker
 
Join Date: 08-13-18
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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
Titch
somebody shut me the fark up.

 
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Maybe 36?
Looks good though
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Old 07-16-2019, 06:50 AM   #3
zippy12
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I run 143F for 36hrs
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Old 07-16-2019, 10:37 AM   #4
Bigjohnb20
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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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