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Unread 02-23-2008, 10:58 PM   #1
pne123
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Default Chuck steaks....

We share a cow that we buy at our county fair every year. Our babysitter left the freezer door open and a bunch of meat thawed. I have a package of chuck steaks but not sure what to do w/ 'em.
Thinking of a rub, smoke at 225 till 165, foil, take up to 200ish, wrap it w/ towel and put in a cooler for an hour then pulling it. Will that work? Or should I smoke it to 165 and slice thin? Any better ideas?
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Unread 02-23-2008, 10:59 PM   #2
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I did some simply direct grilled with simple salt and pepper a few weeks ago, and they turned out great.
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Unread 02-23-2008, 11:01 PM   #3
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Both ways mentioned, pulled chuck or sliced its all good
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Unread 02-23-2008, 11:07 PM   #4
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After reading your post again, I request clarification. Are they roast or steaks? If a roast, then smoking/pulling is the way to go, but if they are steaks I would wonder how they would stand up to such a long smoke.

These are chuck steaks:


These are chuck roasts:




Chuck roast alongside a ribeye for scale:
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Unread 02-23-2008, 11:13 PM   #5
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They are steaks
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Unread 02-23-2008, 11:14 PM   #6
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Quote:
Originally Posted by SmokeyBear View Post
I did some simply direct grilled with simple salt and pepper a few weeks ago, and they turned out great.
were the tough?
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Unread 02-23-2008, 11:19 PM   #7
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Quote:
Originally Posted by pne123 View Post
were the tough?
Not at all. They had some nice marbling in them though, and the flavor was great.
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