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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 12-27-2010, 06:14 PM   #1
Missinglink99
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Default Advice needed

Question for the Brethen?
What temps do you cook your Chuckeye? And what temp do you take it off the smoker?
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Unread 12-27-2010, 06:19 PM   #2
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cook it like a brisket as far as temps and doneness
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Unread 12-27-2010, 06:40 PM   #3
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What Squatter said. Then enjoy. I like it added to stew or made into burritos
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Unread 12-27-2010, 07:28 PM   #4
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All of the above.
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Unread 12-27-2010, 07:33 PM   #5
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I cook at 230ish till the internal temp is 200ish and the thermo goes in like butta....
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Unread 12-27-2010, 07:50 PM   #6
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I cook around 275 to 300 till its around 205 internal temp
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Unread 12-27-2010, 09:58 PM   #7
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I cook around 275 until it's tender and pullable.
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Duh.
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Unread 12-27-2010, 10:54 PM   #8
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am i missing something here? Chuck eye steaks...i cook too rare/medium rare. are you referring to something different? a whole chuck roast maybe?
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Unread 12-28-2010, 02:59 PM   #9
Missinglink99
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Thanks for the replies. I will make sure to post some pron of the cook.
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Unread 12-28-2010, 03:02 PM   #10
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I thought we were talking about chucky's.
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