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Chuckie's with QView - Page 2

post #21 of 25
Just wanted to get this straight. Smoker at 235 - 250. Stalled at about 150, but not pulled to 160. Wrapped and back in until 200. Into cooler for 1 1/2 hours (I assume left in foil and wrapped in towels). Was anything added before foiling or before putting into cooler? Thanks. Can't wait to try this on Saturday.
post #22 of 25
Yummy looking' eats
post #23 of 25
Fine job on those boneless chucks Gunner.PDT_Armataz_01_37.gif
post #24 of 25
Thread Starter 
You are correct they stalled a little at ~150 I just left them alone other than a spritz here and there... When I foil I lay my double layer of foil out and give it a very generous coating of whatever I am using for a spritz.. I try to get it just to the point or pooling on the surface of the foil... Meat goes is and gets one last spritz before I seal it up and put it back in the smoker... All told I would be amazed if there are more than 2-3tbsp of liquid in the foil before I close it up.

Once they hit 200-205ish its straight into the cooler I dont even peek to take pics...
post #25 of 25
Those chuckies look great.
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