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Goin for the Chuck Roast

post #1 of 3
Thread Starter 
OK, so it's time to try my first chucky. It's on the Masterbuilt now, cruising around 240* F with some hickory and oak for the smokey goodness.



About 3# rubbed down with SPOG. Plan to pull the beef so I will take it to 200* F or so IT.
post #2 of 3

:drool:

post #3 of 3
Thread Starter 
OK, so I got her done. It hit a bit of a stall, so I ended up wrapping in foil at about 165* IT and cranked up the smoker to about 275*. IT showing 210* on the Maverick after about 5 1/2 hours, so off it came to rest for awhile.


Out of the foil and shredded. It was a bit tough to shred, seemed to have a lot of fat running through it. Maybe should have cooked and let it rest a little longer. But, the taste was spot on smokey, goodness!
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