Chuckie Success with Qview

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andrew82

Smoke Blower
Original poster
Nov 8, 2010
121
10
Winston Salem, NC
After all these posts about "Chuckies" I decided to try a couple myself. They are worth the time!

I bought 2 boneless chuck roasts($2.58lb) weighing 2.8lbs a piece.

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I Injected the roasts with French Onion soup, smeared L&P thick, and rubbed them down with my own blend. Let them chill overnight in the fridge.

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After about 12 hrs in the fridge it was time to get ready to smoke.

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Loaded my new 6x8 AMNS for the first time with Hickory dust. I wasnt sure how much to use but it turned out that 2 rows was plenty of smokey flavor. Lit both ends.

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In to the new MES 40" for the first smoke.

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 Foiled both around 160 with some Beef Consomme(not shown). Even though they were they same size, one took 6.5 hrs and the other took over 8hrs...talk about a stall!

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All the way to 200. Let rest for 1/2hr or so. Dinner time.

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Separated fat from juices and mixed in with the beef before making French dips.

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Congrats on your 1st chuckies - they look dee-licious!  I always do an extra 1 or 2 for the freezer, it's one of my favorite cuts - lots of taste and super versatile.  And, frequently on sale for crazy low prices!  Cheers! 
 
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