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Big Chuck
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Cookinbob
Posts: 1,691
Browsing BJ's yesterday for something to cook, I spotted this 3 lb chuck roast, looking nicely marbled, and decided to smoke it brisket style.
Rubbed it down this morning with my paprika/pepper/brown sugar rub, then back into the fridge. I plan to light the egg a little before noon, and cook at 275 with some Hickory for smoke. I think it will be good, updates will follow.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
Comments
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Do you have a picture of the label? I've been looking everywhere for a nice big Chuck but no joy. I'm starting to think I'm looking for the wrong thing...Finally back in the Badger State!
Middleton, WI -
Thats a nice chuck roast!maybe i should look for chuck instead of prime rib! =D> good luck with your cook!how long do u think it will take? My PR is about 5 lbs.
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That will be good as pulled beef with your favorite sauce. I just did that cook last week.
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+1 for Pulled Beef. I will say that my experience is that getting Pulled Beef to temp seems to take longer than Pulled Pork.Clarendon Hills, IL
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Black_Badger said:Do you have a picture of the label? I've been looking everywhere for a nice big Chuck but no joy. I'm starting to think I'm looking for the wrong thing...As for this cook, it went on the grill at 1:00 along with some sweet Italian sausage that was in the fridge. It all looks lost on my XL - wish I had more meat!I will pull the sausage in 1-1/2 to 2 hours, expect to foil the beef around 4-4:30 to finish the cook. Grid temp is holding about 260 according to Maverick, though dome temp is around 350. I expect they will get closer as the PS and grill interior totally stabilize. Looking for about 275.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Thanks @Cookinbob, I'll continue to keep an eye out. Really want to do a pulled beef cook soon.CheersB_BFinally back in the Badger State!
Middleton, WI -
10 lb clod took 16 hours yesterday. Had to jack the temp to 325 the last 2 1/2 hours and foil it to get it to 202. Pulled great after 2 hr FTC.
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This one is now history. It was only a 3 lb cut, so did not take a long time. 3 hours at 275 grate, then foiled for 1-1/2 hours at 350 to hit 203 IT , pulled and FTC while I finished the meal. Left the heat at 350 and did a couple of twice baked potatoes while cooking green beans and onions on a side burner.Meat was fall apart tender - I sliced, but could have pulled. Great smoke ring but my rub was a bit salty. Leftovers will make a great sammie later in the week!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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