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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 06-13-2004, 08:36 PM   #16
kcquer
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I am the messiest (sp) person in the world
I bet I could hold my own with you on everything but my cookers and my tools. I do scrub up the cooking grates if they've got crap hanging off of them. The inside of the cooker I understand should be left alone, that I can do. If the grates don't have sauce or marinade gooped all over them I just use a piece of crumpled foil held in the tongs and give 'em a quick scrub after they've warmed up just before I put the meat on. Saw some yahoo on tv do it, I tried it and it works real well, especially on the stainless grates on the gas grill.
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Unread 06-13-2004, 10:06 PM   #17
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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.
Kick, Don't give up on beef just yet. There is wisdom in Chad's advice. With beef especially low is key. That part in the brisket article about not boiling out the juice is paramount. 215 is my target for beef. I don't start cracking doors until 225, but aim for 215 and no higher.
Foil- use a strong flavored wood and foil a bit early if you want. Get the smoke on with strong wood and foil at 150.
Temp- Gotta take beef to 200 if you want pulled pork tender, maybe even a little higher. I did some reading that suggested removing beef @ 190-200 depending on the texture you wanted. I've pulled some briskets @ 192 or 3 or 4 and there's no comparison, 200 min.
Rest-The longer you can cooler or just leave it in the foil the better it gets.
Today I was hungry and impatient and put the heat up to 250 after foiling, didn't hurt a thing. Took me 6 hrs to get to 160 and only 90 mins to get to 200 from there. The chuck we ate was very good the one I just unwrapped to bag up and put in the fridge was absolutely shreddable.

For those that haven't tried chuck roast I suggest you give it a go. It's not brisket but it was $1.49 on sale and near zero waste like a trimmed flat @ $2.99. Another big plus to me was I lit my fire at 11:00am and had dinner at 7:30, can't do that with a packer. The rub spices mixed with the mop and beef juices makes an au jus that is to die for.

Phil, have you ever used chili specific spices for rubbing chuck you intend to use for chili? If so I'd be very interested to hear what you use. I can't wait to try this.
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Unread 06-13-2004, 10:43 PM   #18
The_Kapn
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...Don't give up on beef just yet. There is wisdom in Chad's advice. With beef especially low is key.
OK Scott, You, Chad, and the rest of the guys have convinced me!
I've only had mixed results with beef in the past. Mostly OK, some great. But I am normally in the 225-250 temp range.
Wally World had Briskets "to die for" yesterday. Looked good enough to eat right out of the pack. I will just add a chuck roast.
Maybe smoke on Wednesday. ("Darn" it's nice to be very retired)
We got 2 days of big time rain coming. Not the frontal stuff you have had, but potientially real soakers from a Tropical System coming from the south. Think I will quit mixing the smoker load for once and just go down in temp and do a beef only load.
Actually, I should use the cooler air temps to finish washing and waxing the RV. But, I can do that while I monitor cooker temps--Right? Sure
Glad the weekend worked out.
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