In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Anyone else here run a pellet grill?

Discussion in 'The Smokehouse' started by Elderthewelder, Sep 15, 2014.

  1. Fireplace911

    Fireplace911

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    Looks amazing. #GoodEats
     
  2. bobdog2o02

    bobdog2o02

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    Chicken jerky anyone?

    20160325_082215.jpg
     
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  3. Fireplace911

    Fireplace911

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  4. OhioStihl

    OhioStihl

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    Brisket is too pricey so I am smoking chuck roast. Seasoned it and let them sit in the fridge overnight. I will bring them up to 160 then wrap them in foil and toss them in the oven and bring them up to 205.
    Rest them and shred them.
    image.jpg
     
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  5. Fireplace911

    Fireplace911

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    Looks great. Have you done this before? how does it turn out?
     
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  6. OhioStihl

    OhioStihl

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    Thanks Fireplace911. I smoke a lot of food and have tried new dishes with some success and other failures.
    The Chuck roast turned out great. It was a nice change from pork. It was smoked about 5 hrs then put in a pan to cook overnight. 0600 this morning it was falling apart.
    image.jpg
     
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  7. Triple A Arsenal

    Triple A Arsenal

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    I agree, sometimes you just need a change from pork. Some beef does the trick. Also some shrimp or fish, chicken with a wet rub seared then indirectly cooked comes out soo juicy and tender where normally it's dried cooked other ways.
     
  8. Fireplace911

    Fireplace911

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    looks awesome. What temp did you cook it on in the oven?
     
  9. OhioStihl

    OhioStihl

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    205
     
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  10. Highbeam

    Highbeam

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    What is the target internal temp for a chuck roast that is to be pulled apart?
     
  11. Elderthewelder

    Elderthewelder

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    pretty much the same as pork butt, 195 to 205. Or probe tender
     
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