My First Chuckie In The Smoker

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HalfSmoked

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Jun 11, 2015
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Maryland Eastern Shore
Been seeing a lot of these lately so thought I would try my hand at it.
Well I could of had better luck with it as I had a dilemma but we all have been there.

Started out with what I thought was a great looking Chuckie.

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Made up some marinade bagged and in the fridge over night.

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In the smoker we go.
As you can see I use a water pan as I always do for most of my cooks.

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Now here is where the dilemma comes in I was off doing something else
(getting camper ready to go to pc farmer's for the gathering.)
Came back to check on things and found I had run out of propane. :emoji_astonished::emoji_disappointed:
The meat was safe as it had been over 140 the last time I checked.
So I lost track of where it was and pulled it.

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Family was ready to eat so this is what we the had.

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Was hoping for the longer higher temp like a brisket. Didn't make it but it had a great flavor.

My plate.

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You see the question every once in a while do you make mistakes yup we all do regardless of our experience or in-experience.
So you drop back punt and try it again.
Thanks for looking.

Warren
 
Last edited:
looks good to me! Guess you'll have to do a 2nd one

Ryan
 
Thanks for the like Brokenhandle it is appreciated.

Yup if at first you don't succeed then try and try again.

Warren
 
Nice ! Never see the 7 bone roast around here any more . Those were my favorite for the crock pot .
I think the chuck can be more of a challenge than a brisket . Meal looks good to me , I like the chuck sliced myself .
 
Looks like things worked out just fine Warren, nice work. A chucky has great flavor even when sliced, just takes a little more work with the old choppers sometimes. RAY
 
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