Well I smoked me 4 Chuck roasts Saturday.
Dry brined with Coshire salt and Big Bad Beef Rub the night before.
Smoked at 225° for a total of 5 1/2 hours.
Wrapped in foil at about 156°.
Pull them off at 180° because I like them sliced.
Put in the cooler to rest for a couple hours.
They came out wonderful.
Chucky
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- 02ebz06
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Re: Chucky
Looks great!!!
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- bsooner75
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Re: Chucky
Very nice
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- Rambo
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Re: Chucky
bsooner75 wrote:Very nice
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- OldUsedParts
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Re: Chucky
Ummm Ummmm I can almost smell those Slices - - - gonna be some good sammich fixins around your DIgs for a while
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