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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 09-26-2013, 05:58 PM   #16
Fwismoker
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I want the pulled pics!
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Old 09-26-2013, 06:05 PM   #17
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Pulled and sliced pics will be posted.....of course

Not only does it look good it smells insanely great!
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Old 09-26-2013, 08:43 PM   #18
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ok we just got done eating. Didn't do any pulled just sliced.
Took the roast off the grill when it was mostly probe tender. Ran out of time to cook as my son has to get up for school. Total time was 4 3/4 hrs, could have gone 5 at the temp I was running. But all in all this was a good roast, tender and quite the flavor.
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Old 09-26-2013, 08:47 PM   #19
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Dang DD! Your taking it to the next level. Looks Fantastic!
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Old 09-26-2013, 08:53 PM   #20
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That looks terrific, and if it was almost perfect, that sliced had to be good. I really like sliced chuck roast anyways, in some ways, it is better than pulled.
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Old 09-26-2013, 08:56 PM   #21
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Back when a whole chuck roll was only $.99 we'd do these for catering instead of brisket. With the marbling in the chuck the flavor was great. But now at $3.00 plus a pound we do brisket instead.
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Old 09-26-2013, 09:53 PM   #22
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Looks fantastic Dave!!
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Old 09-26-2013, 09:53 PM   #23
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looks great!
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Old 09-26-2013, 11:33 PM   #24
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Didn't expect any less. Great job!
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Old 09-26-2013, 11:59 PM   #25
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I have to try that!
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Old 09-27-2013, 12:07 AM   #26
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great looking feed, I love sliced Chuck, you look like you nailed it
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Old 09-27-2013, 01:58 AM   #27
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Nice cook Dave.
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Old 09-27-2013, 05:03 AM   #28
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Thank you all so very much.
Not just for the compliments on my cooks, but helping me take my Q to the next level and giving such inspiring ideas for new ways to add different flavor profiles to them.
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Old 09-27-2013, 06:19 AM   #29
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Love the slices. Thanks for the post! I didn't see the one you referred to in the OP, but I'm for sure gonna try the onion soup mix rub.
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Old 09-27-2013, 04:17 PM   #30
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Dang that looks good. Thanks for making up my mind for me. Now I know what's for dinner tomorrow. Got a couple of nice chuckies in the freezer that are going in the NBBD with some oak. Any left overs (yeah, sure...) will make great sammies for lunches at work next week.
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