Joined: May 2007
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From: SF Bay Area
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I saw a video about cooking a chuck roast like brisket, saying it's easier and cheaper and doesn't take as long. There was a sale on chuck roasts at Safeway last week and TOB set aside a big one. All the recipes I could find said "3 hours in smoke till it reaches 175, then wrap till it gets to 195".
Well.
After 6 hours, it's stalled at 160. So it's wrapped and in the oven and I guess we'll go with the first plan, and get take out from Popeyes! BBQ chuck will have to wait!
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