Author Topic: Smoking a 10# Chuck  (Read 2401 times)

Aubie88

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Smoking a 10# Chuck
« on: January 30, 2017, 11:19:18 AM »
Been 18 hours and temp is 170
Pulled and wrapped in foil and removed water pan
It has a great bark. Hoping to get some sliced, chopped and burnt ends.
Target temp is 190
Comments welcome.
Thanks...Bill

SuperDave

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Re: Smoking a 10# Chuck
« Reply #1 on: January 30, 2017, 11:26:34 AM »
Did you add some liquid when you wrapped? Chuck benefits from some braising to finish. 
Model 4, Harrisville, Utah

Aubie88

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Re: Smoking a 10# Chuck
« Reply #2 on: January 30, 2017, 01:34:42 PM »
No, I didn't. I took the liquid from the water pan, reduced it and added beef boullion cube, garlic powder, etc.
I plan on pouring that over the meat, rewrapping it and put in the cooler with towels for several hours.

Aubie88

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Re: Smoking a 10# Chuck
« Reply #3 on: February 11, 2017, 07:39:22 PM »
Turned out great!

DivotMaker

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Re: Smoking a 10# Chuck
« Reply #4 on: February 14, 2017, 09:38:09 PM »
Did you make burnt ends out of any of it, Bill?
Tony from NW Arkansas
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Aubie88

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Re: Smoking a 10# Chuck
« Reply #5 on: March 17, 2017, 12:07:51 AM »
Yep! Several meals, I vacuum sealed some in bags...Reheated in boiling water...Added some sauce and put in smoker for several hours. Turned out great!