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First Time Chuck Cook

Feet Up, Indirect, Water/Apple Juice in Drip Pan, 275 Dome, Hickory Chunks (3), 2Lb Chuck Roast, Applewood Bulk Bacon (3 strips). 

Away we go!
New Albany, Ohio 


  • THEBuckeyeTHEBuckeye Posts: 4,044
    Oh, EEVO and Dizzy's Cow Lick Rub on the Chuck
    New Albany, Ohio 

  • Ladeback69Ladeback69 Posts: 4,427
    I've been thinking of doing one of these. I will be interested in how long it takes at 275°. That's the temp I would use. What internal temp are you looking for?
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • boochsr71boochsr71 Posts: 267
    Looks like a good start Buckeye.....

    Booch- from Medina, Ohio

  • THEBuckeyeTHEBuckeye Posts: 4,044
    What I've researched is to foil at 160 and cook to 205-210. Chuck has gotten mixed reviews on the forum. 

    I plan to check at 3 hours, foil w/ Vidalia Onion, Carrot and Celery and some liquid. We shall see. 

    I'll pull the link that got me eggcited to try it. 
    New Albany, Ohio 

  • THEBuckeyeTHEBuckeye Posts: 4,044
    edited August 2014

    Here is my inspiration. When I saw this, I said that Chuck is on the menu tomorrow (today!)

    New Albany, Ohio 

  • THEBuckeyeTHEBuckeye Posts: 4,044
    Pulled at 160. Foiled, bumped it to 350 and returned to the loving Egg.
    New Albany, Ohio 

  • Mattman3969Mattman3969 Posts: 8,061
    You are headed for some excellent eats. I start checking for tender at 205 but it is nothing for it yo be 212 or so before probing like buttah. I got antsy on my first few and they were good but nowhere as good as the the higher heat easy probe everywhere.


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • THEBuckeyeTHEBuckeye Posts: 4,044
    The result?

    Just ok. Thinking of what I would do different. About to have a  leftovers in  sandwich form  for lunch. I'll post that.

    New Albany, Ohio 

  • THEBuckeyeTHEBuckeye Posts: 4,044
    Yum, I just might have another! image
    New Albany, Ohio 

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