Chuckie and pastrami, together again

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thebarbequeen

Smoking Fanatic
Original poster
Aug 22, 2010
877
12
Renton, WA
  Chuck roast, marinated overnight in chopped garlic; dried rosemary, oregano, basil, crushed fennel; cpb, old bay (I put that stuff in everything!); olive oil, brown mustard and red wine.

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small, purchased corned beef.  Rinsed and rubbed with 2 Tbsp. brown mustard, 1 t old bay, 1/2 tsp. each paprika, onion powder, crushed fennel seeds (out of cardamom), and chachere's creole seasoning. If I'd had a bit of horseradish, I'd use it, too.

Into the smoker at 225; foiled after about 4-1/2 hours, at 160 IT - chuck, 170 IT- corned beef, In for another 2-/2-3 hours.

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yup, finally some snow in our neck of the woods.  sharing the CSE with a breakfast fattie and some crumbled italian sausage

(for forluvosmoke's corn chowder)  I used 3 oz. pecan chips and 1 oz wine barrel chips.

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pulling chuckie, then into the freezer for future pasta sauce

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love to see that color.  It'll get some steaming in the oven and then slicing for sammies.
 
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