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This is how you smoke chuck in the rain...

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    #16
    Well, the final wrap to this story is that the chuck I pulled at 180 or so and sliced (it was dinner time and we were hungry) was ok, but a little tough. The one I pulled and shredded 2 hours later was SOOOO much better and more tender that I pulled what was left of the first chuck out of the fridge, and popped it in the oven at 250 with the Dot to alarm at 205, and shredded it up at bedtime. Tonight's dinner is BBQ beef.

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    • DWCowles
      DWCowles commented
      Editing a comment
      Never had sliced chuck roast always pulled and it’s the best.

    #17
    Great cook! Way to fight the weather. Nice outdoor space, it is a cool set up.

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