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Author Topic: Two Butts and a Chuck  (Read 4194 times)
Renegade
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Atlanta, GA


« on: March 13, 2011, 07:22:31 AM »

Threw these on this morning...  8 lb. and 9lb. butt rubbed with McCormick's pork rub, and the Chuck is rubbed with a mustard coat and McCormick's Steak rub.  Going all day while I do yard work around the house.  I love Sundays.   Grin



Edit: One Butt and the Chuck is for a guy at work that just lost his wife to cancer.  Everyone at work is chipping in to make him food for the week while he deals with the arrangements and funeral.  I thought I'd do this because he's from Texas and loves BBQ. Cancer sucks. 

More pics to come...
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y2kflhr
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« Reply #1 on: March 13, 2011, 11:57:20 AM »

thats a great thing your doing,i lost my wife to cancer eleven years ago
Cancer does suck
Sent from my ADR6300 using Tapatalk
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Smokey_Mtn
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My carbon footprint is growing


« Reply #2 on: March 13, 2011, 12:01:37 PM »

That's a nice gesture Renegade.  I'm sure he'll appreciate it.
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Not intended to be a factual statement
ronbeaux
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Zachary, Louisiana


« Reply #3 on: March 13, 2011, 12:19:54 PM »

You are a good man.

The Keg is a double edge sword. No more excuses like "Baby, not now, I'm cooking a pork roast. Can't you see I'm busy?"

Now it's "Get your azz out there and mow the grass. You can look at the temp gauge when you pass by!" "It's OK if you stop for a few seconds to 'tap' the vents, but that's it!"
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Is it burnt??
mikes_bsk
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« Reply #4 on: March 13, 2011, 12:54:15 PM »

He'll need good friends like you at time like this
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Smokin in Peosta
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« Reply #5 on: March 13, 2011, 01:56:33 PM »

Cancer sucks. 

You got that right. Good work.
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Mike
Renegade
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Atlanta, GA


« Reply #6 on: March 13, 2011, 04:40:27 PM »

Little late posting pics.  Here they are about 4 hrs. into the cook...




I pulled the Chuck about an hr. ago...  Not sure about temp but looked and felt done to me.  Now sitting in the cooler foiled and wrapped in a towel.  The two butts  Smiley stalled out at 175 for a while but are now at 190.  Gonna pull them at 200 and let them sit in the cooler for a while.
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Renegade
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Atlanta, GA


« Reply #7 on: March 13, 2011, 07:22:27 PM »

Took the Butts off at 200 degrees internal- total cook 11 hrs.  Let them rest for an hour.  Chuck roast was still warm in the cooler by the time I pulled the pork.  A lot of work but a lot of fun.

Sliced the Chuck Roast....


And the Pork...


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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #8 on: March 13, 2011, 07:51:43 PM »

Looks great and a great reason to cook too!

Congrats Wink
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