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Beef Chuck...1st try

pm0084

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Joined May 30, 2016
Was at the local Walmart when this on sale choice chuckie was starring me down. I have been wanting to try one since getting my smoker, so no better time than now. Its sitting in the the fridge wrapped now...salt, pepper, and woshie sauce. Any tips before tomorrows smoke will be appreciated.
Plan is to smoke to 160 and wrap...pull at 205. I am thinking a side of smoked mac and cheese.
 

chef jimmyj

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Nice looking Beef! Not the best eating Steak Grilled, but low and slow, by any means, and a Chuck's flavor is hard to beat...JJ
 

SmokinAl

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Sounds like a winner to me!

Al
 

pm0084

Fire Starter
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57
Joined May 30, 2016
Well went on the smoker @ 930...hope for some quality Q-View to follow

Keep things pretty simple;

Seasoning

Salt

Pepper

Garlic Powder

Woshie Sauce

Smoke

238 Degrees

Hickory

Will smoke till 165 IT then wrap in foil till 205

Plan to rest about 2 hours then pull...hope to eat @ 6pm
 

pm0084

Fire Starter
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Joined May 30, 2016
Well my chuckie is sitting at 140 it for the last 45 minutes...so hard not to intervene.
 

pm0084

Fire Starter
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57
Joined May 30, 2016
Hit 160 IT....foiled with some Flying Dog IPA....now the march to 205
 

lemans

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Pulled beef sammies..yum. Some au jus some tatoes
 

pm0084

Fire Starter
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57
Joined May 30, 2016
Wow...pretty much sums it up...beefy, smokey, and moist.
Took a bit longer than expected for a 3lb piece of meat..but worth it...enjoy

Fresh Choice Chuckie
Salt
Pepper
Garlic
Woshie Sauce
(Set overnight)

Smoke
Hickory with a bit of Mesquite

0930: On the smoker (MES 40) @ 240
0945: IT @ 62
1300: IT @ 140...held 140 for 45 min
1600: IT @ 160...foiled
1605: Turned temp up to 255...Mac and Cheese into the smoker.
1730: IT @ 205...pulled to rest
1830: YUM

3lb Chuckie

Yum


Money

It was 98 degrees today...why not

For later

Thanks to all who have done Chuckies in the past and posted...I owe my success to you.
 

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