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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-01-2013, 12:57 PM   #1
str8upcop04
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Default Saturday Chuckie (pRon)

Well I started a post already but cannot find it.....gone without a trace and I wanted to thank everybody for the suggestions, advice, and general helping hands that were extended.

Started abit late Saturday (2pm) with a 5lb chuck roast and by 9:30 ready to shred and boy did it. General thought was 225-250F Pit temp w/ oak & hickory wood, foiled at internal of 160 and pulled at about 208F internal. Todd's rub, no injection, laid on a bed of veg for the foil with guiness/beef broth as the braising liquid.

Some moist ass beef, not crazy about the rub but the flavor was there and some abt's as an appetizer.

Thanks for looking and sorry about the finished product pic, can't really tell but it was juicy and had a nice smoke ring!
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Last edited by str8upcop04; 04-01-2013 at 01:09 PM.. Reason: added pic
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Unread 04-01-2013, 01:00 PM   #2
Smoothsmoke
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Looks awesome.
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Unread 04-01-2013, 01:47 PM   #3
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Phabulous!
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Unread 04-01-2013, 02:19 PM   #4
Nutz4bbq
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Thanks for the great infomation on Chuck Roasts!! Looks tasty!!!
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Unread 04-02-2013, 11:32 AM   #5
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Very nice, it looks yummy!
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Unread 04-02-2013, 02:45 PM   #6
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That's my kind of meal. Looks fantastic!
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Unread 04-02-2013, 02:57 PM   #7
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God I love some pulled chuck! Nice job.
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