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First chuckie in the ECB

chef willie

Master of the Pit
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Joined Dec 31, 2010
Finally jumped into the pool with the retooled ECB after weeks of soaking up info here. Followed Bears tutorial on the chuck, thanks Bear, and was quite happy with the results and only freaked out a coupla times during the process with the temp regulating. 3.5 #'er took about 6.5 hours with me doing my best to keep it around 250 degrees. Had to hold it in the barely on oven for about 1.5 hours till chow time but it was still pretty tender. Thanks to everybody here for the great info passed around & encouragement for the FNG's. Think I have a new addiction.....

Ready to go



Fire in the hole



4 hours in at 159 internal



Chuck at 208 internal



Finished, ready for plating



 

SmokinAl

SMF Hall of Fame Pitmaster
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Way to go Willie! That looks awesome! Great job!
 

czarcastic

Smoke Blower
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Looks great!  Hope you have some leftovers.  A Smoked Chuckie makes an awesome cold sammich!
 

chef willie

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Joined Dec 31, 2010

meateater

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Bear set ya right! That's a great looking chuckie. Now I prefer burritos over sammies butt's that my preference.
 

scarbelly

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Great looking Chuckie - that is one of my favorites to smoke
 

chef willie

Master of the Pit
OTBS Member
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Joined Dec 31, 2010
Bear set ya right! That's a great looking chuckie. Now I prefer burritos over sammies butt's that my preference.


great looking chuckie your have there.. great job


Great looking Chuckie - that is one of my favorites to smoke


Great looking chuckie Willie, can't go wrong when your following Bear! His attention to detail is unreal!

Barry
Thanks guys....Thanks to Bears well documented tutorial I felt real comfortable through the process. My temps were only a few degrees different along the way so knew I was on the right track. Thinking a big slab of ribs is in my immediate future....
 

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