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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 04-26-2008, 06:02 AM   #16
Midnight Smoke
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It's 3am and just about ready to go on. Thanks for the advice!

Now if Harbormaster is allowed out of his room, hope to hear from him again. I'm still over that one.
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Unread 04-26-2008, 01:15 PM   #17
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Well how is the cook going so far? Any updates?
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Unread 04-26-2008, 02:02 PM   #18
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Quote:
Originally Posted by Pork Smoker View Post
Now if Harbormaster is allowed out of his room,
See what happens when you get in a hurry to post something funny, and you dodn't read all the posts closely? You make a fool of yourself and have to go to your room and sit tin the corner.

BTW, How those chuckies coming?

Too much farkin wind here to fire up a pit. I'm bummin'
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Unread 04-26-2008, 02:29 PM   #19
Midnight Smoke
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Butt on at 3:30 this morning, threw on the larger Chuck at 8:30 and just put the smaller Chuck on at 11:00. I hope I am timing this right.



Right on the money...
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Unread 04-26-2008, 02:35 PM   #20
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Pork, that is really lookin tasty!!!! Color is excellent!
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Unread 04-26-2008, 06:20 PM   #21
Midnight Smoke
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Big Chuck at 208º towel'd and into cooler for a rest. Butt at 193º, little while longer. That little Chuck was at 158º 2 hours ago and only at 163º now its a little stuck...
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Unread 04-26-2008, 06:29 PM   #22
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Love the red mark at 225* on your thermo. I could use that when I forget my glasses in the house.
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Unread 04-26-2008, 07:01 PM   #23
Midnight Smoke
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Quote:
Originally Posted by Kevin View Post
Love the red mark at 225* on your thermo. I could use that when I forget my glasses in the house.
Same here.

I wish I could paint the needle red as well, then I could see it better from the porch. I used my Dghtr's finger nail polish.
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Unread 04-26-2008, 10:23 PM   #24
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Looks awesome! Hope everyone enjoyed.
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Unread 04-27-2008, 12:48 AM   #25
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The finished product.

My 1st Chuck and thanks to this site I got it to pull. Everyone really liked the beef this time around. 12 hours on the Butt, 2.5 hours in the cooler. 7 hours for the larger Chuck, 3 hours in the cooler. That smaller Chuck, 7 hours as well. It hung up at 160ish for about 2.5 hours.

No Pic of the little one, still in the cooler.


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Unread 04-27-2008, 02:23 AM   #26
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I got a Chuck roll at the Business Costco for $1.99lb, I found the smallest one they had a tad over 15lbs, cut it in thirds. Smoked one and ground one up for burgers can't decide what to do with the other!
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Unread 04-27-2008, 04:19 AM   #27
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Looks good Pork!
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Unread 04-27-2008, 06:41 AM   #28
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Mmmmmmmmmmmmm!!!!!!!!!!!! Pulled chuck. One of my favorite food groups. Those look real good. You're gonna enjoy them.
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Unread 04-27-2008, 11:21 AM   #29
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Very nice pron. We just had our first chuckies at the Northern Bash thanks to Pat and I am hooked will be doing a bunch of them next weekend.
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