1st Chucks off the TMLE!

[smokeymoake]

Got a couple real nice chuck roasts and wanted to give them a go on the smoker.

Plan is to pull them when done. We shall see.

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• smokeymoake
• Nov 9, 2014

A cool 35 but nice morning here in Buffalo. Blue sky's and no wind.

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• smokeymoake
• Nov 9, 2014

Fired up with Malis lump and hickory.

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• smokeymoake
• Nov 9, 2014

Rubbed up and on the grate at 8:15. Plan on foiling at 150 internal.

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• smokeymoake
• Nov 9, 2014

Looking forward to hopefully a Bills win against KC! And the Brazilian Grand Prix!

I'll report back at 150 when I wrap these.

 

[themule69]

It should be good. Keep the pics coming.

Happy smoken.

David

 

[smokeymoake]

Been on almost 3hrs internal up to 140. Added fuel. Wanted to open lid but will wait until I foil.

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• smokeymoake
• Nov 9, 2014

 

[themule69]

You better not open that door or 

!

Happy smoken.

David

 

[smokeymoake]

Ok here they are. Been on 3 1/2 hrs. Up to 150.

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• smokeymoake
• Nov 9, 2014

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• smokeymoake
• Nov 9, 2014

There was a little dangley piece on the end of one that I tore off and ate. Tasted really good but it was just a tiny smidge.

I'll be bringing these up to 200 ish and give them a poke.

Came up to 205 in 2 more hours. Poked effortlessly in several places. Another layer of foil and in the cooler for a nap.

I will relinquish pictures after napping and we will see how it shreds.

 

[dirtsailor2003]

Looks tasty! Nice Smoke!

 

[smokeymoake]

It's all done. So like 5 1/2 hrs and an hour nap.

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• smokeymoake
• Nov 9, 2014

Shredded effortlessly.

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• smokeymoake
• Nov 9, 2014

Very moist and flavorful!

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• smokeymoake
• Nov 9, 2014

Less time than expected. A nice easy cook. Taste great!

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• smokeymoake
• Nov 9, 2014

 

[themule69]

Very nice. The smoke ring looks great. 

Happy smoken.

David

 

[fowldarr]

That looks great.  I have never done a chuck roast before, I might have to try that.

 

[b-one]

Looks great, nice ring congrats!

 

[one eyed jack]

Great looking pulled shot. 

  I really like doing chucky's. 

 

[oldschoolbbq]

OK , Jack. Fess - up , you opened the lid , right

 . As explained , you get the 'BOX' .

Actually that looks marvelous , and even looked juicy after the pull.

Thanks for the look. . .

 

[themule69]

 
OK , Jack. Fess - up , you opened the lid , right

 . As explained , you get the 'BOX' .

Actually that looks marvelous , and even looked juicy after the pull.

Thanks for the look. . .

I am so sure the lid was opened Jack should be in the 

 While we eat it all 

 

Happy smoken.

David

 

[smokeymoake]

Just to get the record straight. I did not open the lid. I did in fact take my dog to the dog park for about an hour before the Bills game, and I suppose one of these fellows could have shown up and opened the lid!

I will say the Chucks came out really good, super moist and delicious!

 

[one eyed jack]

Did you add any liquid when you foiled at 150*?  Just curious.  I usually use a foil pan and add some Apple juice to the pan and cover with foil.

 

[smokeymoake]

No, just tight wrapped them. Brought them up to 205 then into the cooler for an hour or so. Juicy as can be.

 

[one eyed jack]

Thanks for the comeback.