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Here chuckie, chuckie, chuckie!
Car Wash Mike
Posts: 11,244
No mustard, no sear. I was in a hurry. Heavy coat of DP Coarse Grind. Apple wood, indirect at 235.
After 1 hour.
Took off at 165, added sliced onions and beef broth. Double wrapped in foil. Took off at 205 and let rest.
It didn't pull as easy as I would have liked but I added BBQ sauce. Covered in foil. Back on the egg for an hour. Very good.
Mike
After 1 hour.
Took off at 165, added sliced onions and beef broth. Double wrapped in foil. Took off at 205 and let rest.
It didn't pull as easy as I would have liked but I added BBQ sauce. Covered in foil. Back on the egg for an hour. Very good.
Mike
Comments
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Looks good, Mike. Had to be better than my brisket. The last I saw some guys in hazmat suits were picking it up and putting it in a speciman vessel.
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Thanks. Briskets are tough (pun intended). Did you foil at all? I pretty much used the same technique on this roast as I do on briskets.
Mike -
Yeah, I foiled the last three hours or so, but it didn't have any effect (unless it was destined to be a home plate at Busch Stadium without it).
Did you foil your chuck steak? -
Sure did. I have my best luck with 7-8lb brisket flats.
Mike -
This one was a little smaller than that, a touch over 6 pounds. It looked pretty good at 6 hours but took a long time getting over the plateau. My fire started dying at about 9-1/2 hours into the cook, so I finished in a 300* oven.
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That looks really good. I have done lots of pulled pork, but never beef. How long was the total cook?
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Thanks. Right at 6 1/2 hours. But I rested it for awhile. Where the meat got really tender was the final hour in BBQ sauce and the foil. It was really good and will do it again.
Mike -
Mike, that roast looks great! I like the one where it's sitting on the chopping board, because it looks like a nice-sized steak there. I thought I was going to do one this weekend, but it's looking like next weekend will be chuck roast weekend for me.
Thanks! -
It was about 4 inches thick. Next time I will let it cook in the foil longer to pull better. It was kind of tough, then I added bbq sauce and heated up again. Then it was melt in your mouth.
Mike -
Looks great, Mike. Mine was a little dry...not too bad, but anymore time in the pit, and it woooda been toast. I mixed up some new bbq sauce and reheated tonight for some great sandwiches. Yours looks great..I didnt' quite nail mine.
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Thanks. I think the very low temp helped. You will do fine, next time. I guess this time was pretty good.
Mike -
Looks good 'nuff to eat! I was waiting for my phone call for supper but I must've missed it. Guess it came when we were our riding the Harley, huh??
Terri
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