Chucky Saturday with Qview

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wlkwichita

Meat Mopper
Original poster
Mar 18, 2010
171
15
Wichita Kansas
I had two three pound chuck roasts begging to meet their fate in the smoker. Friday night I applied some mustard and a light application of Emeril's rub(Just what was handy at the time).
 I ventured out to the smoker early this morning with coffee in hand. I had cut up some pecan branches the day before.  I smoked them with the pecan wood around 240F. There was no noticeable stall. AT 165F I foiled them and poured just a bit of Dr. Pepper over them.

 I put them in the cooler when they hit 205F. After a nice one hour rest I pulled them and the feast commenced.  They were quite tender, flavorful and juicy. I topped the sandwich with a squirt of Sweet baby Rays sauce. YUM YUM!!!

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eb4d8e1e_pulledchuckroast5-5-2012.jpg


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Did you smoke w/ the pecan bark on or off? Any different flavor with the bark ON as opposed to being off?  I alwaya have ordered my chunks barlk-less...

Thoughts?

Mike
 
Nice Job...JJ
 
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