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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 06-12-2004, 04:42 PM   #1
kcquer
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Default How to smoke chuck?

Trying my first decent chuck (chusck) roasts tomorrow. Can you probe these and if so do std wrapping and done temps apply.

Any other hints or suggestions would be greatly appreciated.
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Unread 06-12-2004, 05:26 PM   #2
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Season it up and treat it like a brisket. Chuck has plenty of fat and connective tissue so be patient with it. I'd recommend "pulling" it like a pork butt :D

It should cook a bit faster and will absolutely fall apart!
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Unread 06-12-2004, 07:28 PM   #3
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Shoulda said up front. About 3.5# each.

Dave, thanks. Nice to see you.
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Unread 06-12-2004, 09:09 PM   #4
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Phils chusck roasts are like a brisket, 165, wrap, 190, cooler

Awesome
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Unread 06-12-2004, 10:40 PM   #5
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yup.. just like a brisket...... everything the same...

Also,.. get an extra one.. smoke it for about 4-5-6 hours, then take it off. Cube it and use it in chile. simmer it for another 2-3 hours.. Makes great chile. Can even freeze it up after smokin it for a while and use it next itme your making the chile.
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Unread 06-12-2004, 11:30 PM   #6
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I absolutely have no luck with a chusck roast. I've tried several methods, even marinading and it just doesn't turn out tender.
My hat is off to you guys that can smoke beef. Give me pig or chicken parts and I'll smoke with the best of ya, but that friggin' beef whoops my a$$ everytime.
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Unread 06-13-2004, 12:07 PM   #7
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Quote:
I'll smoke with the best of ya, but that friggin' beef whoops my a$$ everytime.
Patience, grasshopper! :D

Low, slow, foil, and a good thermometer.
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Unread 06-13-2004, 04:03 PM   #8
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Here's what they looked like at noon just before going in. Haven't used this picture method before so if theres no pic its because it was farked. I'll try and fix it later.
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Unread 06-13-2004, 04:50 PM   #9
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KC

I don't think you have enough thermoters

and is this the uh gas "assist" rig (Nice looking anyway)? my wife saw so many of them on FoodTV she wants me to do it to the Bandera so I don't have to fark around so much trying to keep it at 230


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Unread 06-13-2004, 05:14 PM   #10
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I have a Cimarron also, and the 'gas assist', from my experience, is absolutely no good for keeping temps. The fire comes out nice and ORANGE, which means serious creosote issues. Unless I'm ready to toss the meat, I would not use the "Log Lighter" for anything but firein' her up.

KC, you've got the 'Deluxe' - very nice!
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Unread 06-13-2004, 05:20 PM   #11
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I like them themos just fine! I can see where you wouldn't trust the factory installed one, looks like it sets way high. Where'd you get that neat little box for them to be shaded from the sun?? I could use one of those, except it would need room to hold 6 thermos.

Nice rig! Look forward to you cookin' supper some time! ;)
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Unread 06-13-2004, 06:02 PM   #12
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Quote:
Where'd you get that neat little box for them to be shaded from the sun?? I could use one of those, except it would need room to hold 6 thermos.
Mr. Kick--
I have a Mod in process for the top of my new Bandi Smoke Box. Simple little sheet metal thing that mounts on the top in front of the smoke outlet and would hold 5 or 6 digitals. I did not think of a sun-shade! Need to add that to the design. Should be simple and only slow me down a month or so the way I go I'll post a pic if I ever get it to that point.
Scott--
That is one "clean looking rig". Maybe the rain will let up and you can burn it up a bit
Or, do you keep it that way all the time?
A "smokeless" weekend for me- family commitments :( OH WELL.
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Unread 06-13-2004, 06:13 PM   #13
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Quote:
and is this the uh gas "assist" rig (Nice looking anyway)?
R, as Cue'lio pointed out its a log lighter and in the top photo you can actually see the lighter bar between the therms and the stack. I remove it when lighting is over so as not to wear it out prematurely or fill the jets with ash.

Quote:
I can see where you wouldn't trust the factory installed one,
Bro Kick, I've read a lot about moving the therm in other forums. I think this must apply more to the lighter gage Brinkmanns. Either by function or by being correctly inaccurate it only reads 5 degrees less than a oven therm or digital at the grate. That box is just something that was lying around the shop. Actually it was the firebox on a model of the smoker I hope to have built. It would work better if I lined the back of it with metal so the magnets could be utilized.

My favorite new toy not pictured is the digital video camera the pix were taken with. I had heard that the still function on these wasn't much. It might not work good for prints but it sure is convenient for posting on the site. No resize mod necessary and decent enough quality, although it will take stills at a higher quality setting. Special word of thanks to Brother jt for helping me pick out a good one.
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Unread 06-13-2004, 06:22 PM   #14
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Quote:
That is one "clean looking rig". Maybe the rain will let up and you can burn it up a bit
Or, do you keep it that way all the time?
Tim you posted while I was typing. Got a reprieve on the rain for the afternoon so I let the fire fly. Only the 3rd cook on Rosie but I do try to keep both cookers as close to new as I can. I had to wear the p***y hat way to long to get my gear to not maintain it (and I'm too poor to buy stuff twice). I oil any dry spots before I cook and hit any after while its still warm. No rust spots on the BSKD either. A few scratches from scooting wood on top of the fire box and some fuzzies from the cover that Solidkick wouldn't like other than that it looks pretty good too.
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Unread 06-13-2004, 07:02 PM   #15
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KC,

That really does look great - I am the messiest (sp) person in the world so you would have real problems with my patio and the Bandera.

Do you keep the inside as clean - cause another thing I noticed on FoodTVs BBQ weekend - no one seems to ever clean their grills or cookers - I saw stuff that had to have been there for years and years

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