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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 12-09-2018, 12:53 AM   #16
AKMIMNAK
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Quote:
Originally Posted by dufftj View Post
Maybe he'll do a video pulling thst wsm all over dat yard? :-)

Too cold for the LSG?
The wsm is sooooo much easier to use. Was short on time...... And motivation ...... Today :)
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Old 12-09-2018, 06:00 AM   #17
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Must've been soooo good it put ya into a meat coma..
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Old 12-09-2018, 08:47 AM   #18
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How did it turn out
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Old 12-09-2018, 08:52 AM   #19
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Originally Posted by Big George's BBQ View Post
I like taking mine to about 165 and then put in a pan raised on aluminum foil balls Put beer, sliced peppers and onions in the pan cover with foil and continue the cook till tender Shred the beef and put back on the grill uncovered and cook till fluid reduced Eat on a roll and enjoy You should have no problems cooking in the snow- actually it is fun
Spoken like a true Pennsylvanian.
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Old 12-09-2018, 09:04 AM   #20
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Originally Posted by Rusty Kettle View Post
Spoken like a true Pennsylvanian.
It's 15 degrees here, wind 1 mph, but no snow. Temperature management for a chuck roast would be simple.
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Old 12-09-2018, 09:58 AM   #21
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Quote:
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Here is what I do:

Smoke at 275-325 for ~3 hours. When the IT hits ~140, wrap in a pan with a can of beef broth. Cook ~ 3 more hours to an IT of 210+. It will be fork tender at this point where you can pull it like pulled pork. Take off pit and rest it. Pour all of the juice in a fat separator. Then pull the chuck roast for pulled beef sandwiches. Pour the separated juices over the pulled beef.

Make Horseradish Cream Sauce. Beaver brand is excellent.
Mix a 4 oz bottle of Beaver Brand Deli Horseradish Sauce with 8 oz of mayo.

Make some caramelized onions.

Put pulled beef, bbq sauce of your choice, horseradish sauce, and caramelized onions on a bun.

Excellent.
This sounds really good. Might do this today.

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Old 12-09-2018, 11:12 AM   #22
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I don't even break out a thermometer when cooking a chuck for tacos or pulled beef bbq.

In the smoker at around 300 degrees for 1.5 hours, flip and rotate, cook for another 1.5 hours then pan with beef broth and cover.

At this point I usually toss it in the oven at 275 degrees and check it after an hour or so. When it pulls apart easily with two forks, it's done.

Chucks are all different. Sometimes after panning they're done in an hour, sometimes 1.5, sometimes over two.

I always start early just to be safe. You can hold it for hours if you need to, can't hardly hurt a chuck.
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Old 12-09-2018, 11:32 AM   #23
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I like your cart.
Me too. Looks awesome.
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Old 12-09-2018, 07:06 PM   #24
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That sounds AWESOME.
It is very good. I got the horseradish cream sauce and caramelized onions additions from Malcolm Reed's site.
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Old 12-09-2018, 07:08 PM   #25
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I tried to cook the pulled beef at our last Texas bash, but I did not get the roast done enough to pull properly. Will fix that problem next time.
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Old 12-09-2018, 08:50 PM   #26
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I just finished one today, smoked on BGE until IT of 165, then foiled and finished in a 325 deg oven, this took almost 3 hrs. I put mine in a foil pan with peppers, onion and beer, the internal temp was 211 before I was able to easily pull it apart with forks.
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Old 12-10-2018, 10:25 PM   #27
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Thanks everyone! Turned out great. The church folks liked it. The video of the cook should be posted on my channel by now (link below in my signature). Here are a couple pics!
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My BBQ Trail:
Masterbuilt Electric to Weber 22.5 One Touch Kettle to
PBC to Texas Original Pit - Pearsall to

LONE STAR GRILLZ 20x42 OFFSET w/ CROSSFLOW
Oh, and I bought a barely used 22.5 WSM while waiting for my LSG to arrive
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Old 12-10-2018, 10:29 PM   #28
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Pics
Attached Images
File Type: jpg IMG_20181208_145617.jpg (53.4 KB, 58 views)
File Type: jpg IMG_20181208_192908.jpg (84.4 KB, 58 views)
File Type: jpg IMG_20181208_180556.jpg (57.1 KB, 58 views)
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My BBQ Channel:
https://www.youtube.com/c/Texas25

My BBQ Trail:
Masterbuilt Electric to Weber 22.5 One Touch Kettle to
PBC to Texas Original Pit - Pearsall to

LONE STAR GRILLZ 20x42 OFFSET w/ CROSSFLOW
Oh, and I bought a barely used 22.5 WSM while waiting for my LSG to arrive
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Old 12-10-2018, 11:29 PM   #29
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I've taken these to 135 and deli sliced them.
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Old 12-11-2018, 12:04 AM   #30
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Next time try it with root beer!

https://www.bbq-brethren.com/forum/s...93Root+beer%94
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