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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-29-2010, 05:30 PM   #1
bluetang
somebody shut me the fark up.

 
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Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
Default First Chuck

Been reading a bit here about smoking chucks. Interest was peaked, and fortunately CAB's were on sale. Have thus far only smoked pork on my UDS. Read it was a long cook, but WOW! I injected it with Eastern NC sauce with apple juice overnight. Put it on at 10.00 am Saturday (forgetting to add the rub), running @ 235. At 7:00 pm it was at 160, added seasoned broth and foiled it and brought the chuck up to 210, let it rest and pulled. It pulled easily, but needed more seasoning-my bust. All in all we were happy with it. Gonna do it some more for sure. Thanks for looking and thanks for all the good info on smoking them.
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Old 08-29-2010, 05:32 PM   #2
4dueces
is one Smokin' Farker

 
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Join Date: 03-19-10
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Dang tang, that looks tasty.
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Old 08-29-2010, 05:35 PM   #3
SmokinAussie
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Awesome... now do it with a Whole Chucky! That's a big cook!

Cheeers!

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Old 08-29-2010, 05:53 PM   #4
campdude
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Join Date: 07-04-10
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That's some fine looking beef there.
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