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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 05-05-2013, 08:50 PM   #1
Bamabuzzard
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Default Y'all were right about the Chuck Roast!!!

Hey guys, I smoked two chuckies today to take to my mother in laws. Sorry no pics, didn't have time. I was running late.

I think I have found my go to cut of meat when all I want is chopped beef sammiches!!! Holy freakin' cow!!!! Talk about GREAT!!!! Smoked it in my Stumps Baby with a mix of hickory and red oak for about seven hours. Wrapped in foil for the last hour. The stuff didn't last an hour. It's all GAWN!!! G.A.W.N.-GAWN!!!!

Folks raved about it and kept saying it was the best "brisket" sammiches they ever had. They couldn't believe it when I told them it wasn't brisket.

Thanks again guys!!! This is why I love this site!!!!
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Unread 05-05-2013, 09:01 PM   #2
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Glad your family enjoyed it.

Care to share any details of the cook?
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Unread 05-05-2013, 09:05 PM   #3
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Chuckies are great. Glad it worked out.
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Unread 05-05-2013, 09:12 PM   #4
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Quote:
Originally Posted by bbqwilly View Post
Glad your family enjoyed it.

Care to share any details of the cook?
I didn't do anything special. Since this was my first chuckie I kept it VERY simple. Put a simple rub on it (Black Pepper, Kosher salt, Celery seed & Season-It-All) put on smoker at 275-280. At the six hour point pulled, wrapped in foil and let it finish out the last hour. Stuck a knife in it and it was perfect texture.

Removed from smoker, chopped, added a bit of my bbq sauce and put back in the smoker for 30 minutes. Removed and served on hamburger buns.
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Unread 05-05-2013, 09:28 PM   #5
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Quote:
Originally Posted by Bamabuzzard View Post
I didn't do anything special. Since this was my first chuckie I kept it VERY simple. Put a simple rub on it (Black Pepper, Kosher salt, Celery seed & Season-It-All) put on smoker at 275-280. At the six hour point pulled, wrapped in foil and let it finish out the last hour. Stuck a knife in it and it was perfect texture.

Removed from smoker, chopped, added a bit of my bbq sauce and put back in the smoker for 30 minutes. Removed and served on hamburger buns.
Sounds good. Ive got a buddy that wants me to smoke some beef. Ill be using your recipe. Thanks
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Unread 05-05-2013, 09:59 PM   #6
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Congrats.......success is always a pleasure1

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Unread 05-05-2013, 10:06 PM   #7
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Hey Bama, how big were the chuckies that you bought?
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Unread 05-05-2013, 10:08 PM   #8
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the Chuck was always my mom's choice for taste, I am not a whole lot different. Glad it went well for you
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Unread 05-05-2013, 10:09 PM   #9
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Congrats on a successful cook! Chuckies are a favorite here as well. You gotta try chuckie burnt ends.
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Unread 05-05-2013, 10:10 PM   #10
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Quote:
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Hey Bama, how big were the chuckies that you bought?
3.5 lbs each.
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Unread 05-06-2013, 09:51 AM   #11
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Default May 5th food pron

moving this
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Unread 05-06-2013, 10:34 AM   #12
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Chuck is a wonderful thing. I actually did a pot roast last night with Chuckie, it was amazing.
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Unread 05-06-2013, 11:06 AM   #13
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Tru dat, tis good eats for sure.
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Unread 05-06-2013, 11:24 AM   #14
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Quote:
Originally Posted by Smoothsmoke View Post
Congrats on a successful cook! Chuckies are a favorite here as well. You gotta try chuckie burnt ends.
Never thought about burnt ends from a chuckie. Anyone care to share some info on it?
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Unread 05-06-2013, 11:38 AM   #15
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Great job! I knew you'd love 'em. We do!

Curious, 7 hours, at those temps? Are you 100% certain you were measuring the cooking surface temperature carefully?

I normally cook in that range and mine are done done done at about an hour per pound...
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