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Poor mans brisket

jcam222

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Absolutely killer looking!! Pretty smoke ring and love the spices you used. Congrats on being featured!
 

TNJAKE

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Absolutely killer looking!! Pretty smoke ring and love the spices you used. Congrats on being featured!
Thanks bud I appreciate it. I'm not sure what you mean by being featured? Lol I'm new to the forum.
 

Brokenhandle

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Looks like a great smoke, love the smoke ring! I don't get them with my mes. By being featured they put your post on the carousel, it's an honor and they thought it should be showcased.

Good job
Ryan
 

TNJAKE

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Looks like a great smoke, love the smoke ring! I don't get them with my mes. By being featured they put your post on the carousel, it's an honor and they thought it should be showcased.

Good job
Ryan
Oh wow that's awesome. I appreciate the comments. I used a pellet smoker on high smoke setting.
 

will work 4 bbq

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Looks delicious! I did one of these today as well but turned it into poor mans burnt ends. Congrats on the carousel ride.
 

HalfSmoked

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Looks great and a nice idea. A lot cheaper than a brisket.

Warren
 

SmokinVOLfan

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Man that looks good! Killer smoke ring! Never tried a chuck like a brisket but you knocked it out of the park so will have to give it a go sometime. What temp did you pull it at?
 

TNJAKE

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Man that looks good! Killer smoke ring! Never tried a chuck like a brisket but you knocked it out of the park so will have to give it a go sometime. What temp did you pull it at?
It's a pretty fun cook. I wrapped at 160 and pulled at about 203 and threw it in the cooler. Appreciate the compliments.
 

sawhorseray

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Great piece of work! "Like" others, that smoke ring is killer. RAY
 

xray

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That’s an awesome looking chuck roast, Jake. Love the smoke ring!

I have yet to smoke a full packer...but I’ve done plenty of chuckies, cheaper on the wallet too!
 

TNJAKE

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That’s an awesome looking chuck roast, Jake. Love the smoke ring!

I have yet to smoke a full packer...but I’ve done plenty of chuckies, cheaper on the wallet too!
Thanks alot
 

TNJAKE

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was it dry or juicy? tenderness? what temp did you bring it to?
It was juicy but not like a brisket. Definitely not dry though. Tenderness was amazing. The slices held together well but also very easy to pull apart.

When the temp hit 160 I wrapped until 203. Probe slid out like butter. Then into the cooler with some towels for a couple hours. Slices held bark nicely.
 

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