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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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3 1/2 lb Chuckie

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  • Dick Anderson
    Club Member
    • Oct 2017
    • 121
    • Northern Sonoma County, California

    3 1/2 lb Chuckie

    I lit the the snake at 7:30 and was up to temp by 8:30. Used Bonified Beef Rub (thanks Henrik!) after a 24 hr. dry brine. I had a single layer of KBB on top of a snake of 2X2 and maintained a pretty steady temp of 250-265. It just cruised to 170 by 1:00, so i put it in a pan with a half a cup of beef broth. Put it in the chest at 2:40, when we hit 205. 3 hrs faux cambro, then pulled enough for a sandwich, because tomorrow will be chili Click image for larger version

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    Wow! I've been trying to attach photos since last October. I'm in!
  • RonB
    Club Member
    • Apr 2016
    • 13666
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    I'd eat that.

    Comment

    • gabulldog
      Club Member
      • Jun 2016
      • 150
      • Atlanta, GA

      #3
      Nice looking chuck, beautiful color!

      Comment

      • Mr. Bones
        Charter Member
        • Sep 2016
        • 10198
        • Kansas Territory
        • Grills / Smokers
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        #4
        Great Job, nice chuckie, an congrats on postin pics!!!!
        Ya've had quite th day, I'd say!

        Comment

        • jerrybell
          Charter Member
          • Aug 2014
          • 392

          #5
          That's a great looking cook. Prime or choice? Do you use a water pan under the roast? Do you chunk it up or shred for the chili?

          Comment


          • Dick Anderson
            Dick Anderson commented
            Editing a comment
            It's CAB, so I take it they have their own grading system. Nice marbling,though. I usually chunk them and they fall apart as they cook. No water in the pan, but plenty around the Weber, cause we have red flag warnings here.
        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4492
          • Stockholm, Sweden

          #6
          Good job on that chuckie, and barkalicious bark! Excellent choice of rub if I may say so ;-)

          Comment

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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