MMMM.. BRISKET..
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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 05-27-2008, 04:18 PM   #1
HeSmellsLikeSmoke
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Default Chuck Smoked on 400 Degree BGE (Pron)

First attempt at very high heat beef smoking on the Medium BGE was a 3.6 lb. CAB Chuck. EVOO with Pepper and Kosher salt rub. OiK Joe's Lump, with mesquite chunks, Minion loaded. Plate Setter for indirect cook at 400 degrees.

Verdict: Outstanding with great bark akin to burnt ends, very tender and beefy flavored. Very easy cook. Will become a mainstay here.




Here it is on Egg with drip pan underneath.



At one hour internal temp was 130 degrees



At two hours internal temp was 175 degrees



At two and a half hours internal temp 190 degrees . Pulled to wrap in foil and rest for two hours.



Chunked cowboy style and sauced ready to serve



Plated

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Old 05-27-2008, 04:21 PM   #2
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Looks great.
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Old 05-27-2008, 04:23 PM   #3
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Looks good!
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Old 05-27-2008, 04:27 PM   #4
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Sa-Weet! Looks good!
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Old 05-27-2008, 04:33 PM   #5
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Mouth's watering now!!! Good looking Plate of Food!!!!
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Old 05-27-2008, 04:39 PM   #6
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VERY NICE would like a plate of that
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Old 05-27-2008, 04:52 PM   #7
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I rather like smoked chickies. I like them a little more than briskets. Not the taste, but the time used to prepare one. I like the idea of good BEEF flavor, and not having to wait all day for it to finish cooking.
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Old 05-27-2008, 04:57 PM   #8
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Looks great!
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Old 05-27-2008, 05:38 PM   #9
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Looks good. I hope it tasted great. You lovin the egg yet?
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Old 05-27-2008, 06:01 PM   #10
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I love the way the meat caramelized! Nice looking hunk of meat.
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Old 05-27-2008, 06:11 PM   #11
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Plate o food looks great. Never smoked a chuckie that fast.
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Old 05-27-2008, 06:11 PM   #12
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well done brother, well done!
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Old 05-27-2008, 06:23 PM   #13
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Nice job! Great lookin' plate of eats!
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Old 05-27-2008, 07:12 PM   #14
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One of the most impressive things was that I never turned, basted or foiled the chuck while cooking it. The simple rub had no sugar to burn at that high temperature.

It was a true set it and forget it cook. The actual total effort was less than grilling burgers on the kettle.
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Old 05-27-2008, 07:14 PM   #15
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
It was a true set it and forget it cook. The actual total effort was less than grilling burgers on the kettle.
That's why I love the Eggs for overnight cooks.
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