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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 06-16-2007, 01:54 PM   #1
outside ed
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Default Chuckies!!!

Good afternoon one and all, I have a question on a chuckie. What temp do you shoot for before taking off the cooker? I have the afternoon and evening to play with because I am alone and I wanted to experiement with this and some abt's. I appreciate all comments, concerns and heckling. Thanks, Ed.
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Unread 06-16-2007, 01:58 PM   #2
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I always take mine to 202* internal for pulled. Turn out perfect every time!!
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Unread 06-16-2007, 02:47 PM   #3
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NO experiment is complete without pics!
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Unread 06-16-2007, 02:53 PM   #4
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Mine usually get to the 200 - 205 range.
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Unread 06-16-2007, 03:22 PM   #5
keale
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I had a 3 in. thick chuckie and foiled at 180, off at 200, and put in cooler.

I sliced it and it was beautiful...
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File Type: jpg Picture 137.jpg (28.5 KB, 185 views)
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Unread 06-16-2007, 03:30 PM   #6
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I've never stuck a thermometer into a chuckie, I always figured timing was more important. I do a 3 to 3 1/2 lb chuckie for 8 to 9 hrs at 225 or so, foiling about 2/3 the way through the cook. That's for pulled, not sliced though.
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Unread 06-16-2007, 03:32 PM   #7
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Looks wonderful Keale, mine is up to 130 with only being on for an hour. I'll [probably go another hour and through the abt's and fatty on and just drool till everything is done. Ed.
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Unread 06-16-2007, 03:34 PM   #8
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Will the roast go through a plateau like a butt or brisket and then start climbing again. Thanks, Ed.
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Unread 06-16-2007, 09:49 PM   #9
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You're probably done by now, but yes mine did go through a plateau, it was stuck at about 175 for a while.

Where's your pics?
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Unread 06-16-2007, 10:25 PM   #10
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Excuse the ignorance but, What's a chuckie?
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Unread 06-16-2007, 10:53 PM   #11
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I smoked a couple of 2.5 lb chuck roast just yesterday. I foiled at 160 but I am thinking 170 would be better for a deeper smokey flavor. I checked for fork tender at 195. They were still very tough. I left the probe in just to see what fork tender would read.

I took them off at 210.

Rested in a cooler for two hours. Three hours may have been better.
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Unread 06-17-2007, 06:27 AM   #12
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This is one I still haven't tried yet....on my to-do list.
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Unread 06-17-2007, 07:00 AM   #13
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Outside Ed Man,
Here you go for mine:
https://secure.ramnetwork.com/kickas...huck_roast.htm
Smoke On!!!!!!
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Unread 06-17-2007, 02:44 PM   #14
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Here are pictures from last night's cook. I had to wait till my daughter came home to show me how to do this. Thank you everyone for the information. Ed
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File Type: jpg 100_4353.JPG (47.9 KB, 121 views)
File Type: jpg 100_4354.JPG (35.5 KB, 122 views)
File Type: jpg 100_4355.JPG (33.7 KB, 121 views)
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Unread 06-17-2007, 02:50 PM   #15
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Ed! that looks great!, but how did it taste? (like I need to ask!)
awesome, that fatty looks delicious! I havnen't made one yet, edible that is! Those sausages go for 5.99/1# log!
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