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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 10-19-2009, 10:52 PM   #1
redbandit98
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Default BIG chuck roll, took a few pics.

Ok, so I never take pics of anything I cook. I dont know why. Ive cooked 2 dozen butts, ribs, chucks, chicken etc.. Well, after reading and discovering you all are a fan of the pics, I took a few. Here is the 24 pound chuck roll going on the razordrum. Hopefully, I can take some pics when its done. This baby is gonna take a while to get done.



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Unread 10-19-2009, 11:05 PM   #2
Moose
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That's a cool looking drum - I'm curious what the impact on airflow is having the valves up higher rather than lower...might actually work better than putting them higher than lower like most of us have them.
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Unread 10-19-2009, 11:58 PM   #3
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We sure love pictures, looks great so far. Make sure we get an after picture.
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Unread 10-20-2009, 12:10 AM   #4
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Nice, can't wait to see the after pron..
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Unread 10-20-2009, 12:14 AM   #5
NorthwestBBQ
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Great looking drum bro!
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Unread 10-20-2009, 07:27 AM   #6
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Quote:
Originally Posted by Moose View Post
That's a cool looking drum - I'm curious what the impact on airflow is having the valves up higher rather than lower...might actually work better than putting them higher than lower like most of us have them.
No, they don't work better higher.

Chuck rolls are the bomb but take a LONG time! Keep coming with the pics and updates.
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Unread 10-20-2009, 07:36 AM   #7
Big George's BBQ
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Can not wait to see the finished results
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Unread 10-20-2009, 07:38 AM   #8
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Looks great- can't wait to see the final product.
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Unread 10-20-2009, 01:38 PM   #9
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is it done, yet?
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Unread 10-20-2009, 02:19 PM   #10
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Quote:
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is it done, yet?
How bout now? Is it done now?
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Unread 10-20-2009, 02:30 PM   #11
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How long do Chucks take? Whats the rub?
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Unread 10-20-2009, 03:22 PM   #12
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Quote:
Originally Posted by jetfxr27 View Post
How long do Chucks take? Whats the rub?
Chucks can sometimes take a while. I've heard some say that a 4 lber has taken up to 12 hours to pull. I just did a 3.25 lber that took 5 hours.

http://www.bbq-brethren.com/forum/sh...ad.php?t=71060
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Unread 10-20-2009, 05:54 PM   #13
redbandit98
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hahah well its 6 pm here. I put it on the smoker at 9pm yesterday. SOB is still cooking.. Its acutually only at 170 right now. Looks like it may take the whole 24 hours to cook, maybee longer...


note to self, next time do not buy a 24 pound chuck roll. Buy the smaller one. I think its because its one big "hunk". The last roll I did was about the same weight but it was spread out more, sort of like a brisket. This bad boy is like a freaking box. Its dang near proportional in size.
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Unread 10-20-2009, 06:08 PM   #14
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Your UDS is SEXY!

Can I get a WOO PIG!
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Unread 10-20-2009, 06:29 PM   #15
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A friendly suggestion you might consider in the future when cooking one this size. Cut it in half, or even in three or four even sized pieces. Cuts down on cooking time and increases surface area for more rub and bark formation.
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