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Smoking Chuck Roast this Week - Page 2

post #21 of 24
Good to know about the "bold"! I'd given up and tried mixing ketchup with the regular sauce to make it thicker. The price of chuck is bizarre. A couple of weeks ago Marsh wanted almost $17 for a 2 1\2 lb piece, but they had a 3lb brisket flat for $23. Guess what I went with....
post #22 of 24
Quote:
Originally Posted by SmokeyMose View Post

Good to know about the "bold"! I'd given up and tried mixing ketchup with the regular sauce to make it thicker. The price of chuck is bizarre. A couple of weeks ago Marsh wanted almost $17 for a 2 1\2 lb piece, but they had a 3lb brisket flat for $23. Guess what I went with....


Holy @#$%^!!!

 

At those prices, I would have gone home!!!

 

 

Bear

post #23 of 24
I'ts frustrating Bear, but meat prices in Indianapolis have gone completely out of control. I picked up a decent slab of spareribs a couple of weeks ago for $14 and considered myself lucky. You really have to watch for sales. At least Mary Lou and I can get two or three meals out of a smoke. Everyone at work is jealous of my "leftovers" ;)
post #24 of 24
Quote:
Originally Posted by stevetheteacher View Post
 

Came across a certified angus chuck roast at the local supermarket and decided to give it a try. Have any of you smoked this before? What IT should I aim for? APPROXIMATELY how long will it take? All tips, suggestions, concerns, advice are encouraged and accepted.

 

Thanks!


Gotta ask. How'd it come out?

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