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Chuckie & Beans

post #1 of 4
Thread Starter 
MossyMo's excellent thread got my mouth watering to try a chuck roast, so I went at it today. Got a nice 3 pound and hit it with SPOG (salt, pepper, onion, and garlic as I learned last week!). Spiced last night, then in the smoker around 9:30 this morning. Let it rip at 230 degrees until around 3:30, when it hit 170 internal temp, then put some onion soup on for braise tp bring it to 200 for pull. Will advise :-) :




post #2 of 4

Looking good. You will be eating well!

 

Disco

post #3 of 4
Thread Starter 
The money shots. Maybe a little dry. Pulled it when it got to 200 IT, after about 9 hours. Quite tasty though!


post #4 of 4

That's a tasty looking chuckie!  One of our favorite smokes...nicely done!  Thumbs Up

 

Red

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