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  1. #1
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    22 pounds of chuck

    I've gone and done it again... I went to Costco to find a shoulder clod or chuck roll and came home with a 22 pound chuck roast, whatever that is. I'm not too good at telling massive hunks of beef apart. My plan is to get it in the egg around noon on Friday. I'm thinking it will take at least 22 hours at 250°F. I'm going to make pulled beef out of it. Does anyone have experience smoking this cut of beef?

  2. #2
    Senior Member DwarvenChef's Avatar
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    22 lbs in a BGE?? wow that should max the carry capacity a bit lol

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    I'm fairly confident it will fit... we'll see.

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    Good luck and take a couple pictures if you can. What are you rubbing it with?

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    Quote Originally Posted by Jim View Post
    Good luck and take a couple pictures if you can. What are you rubbing it with?
    I'm thinking of using this recipe for the rub:
    http://www.amazingribs.com/recipes/r..._beef_rub.html

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    Here is my base beef rub use one or two day before and reapply before throwing in the BBQ

    ¼ c kosher salt
    1/4 c Paprika
    ½ c pepper
    2T lemon rinds
    2t granulated garlic
    2t granulated onion
    ½ t cayenne
    1T fresh thyme

    You can mix this up and try different things, just a place to start.

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    Quote Originally Posted by Jim View Post
    Here is my base beef rub use one or two day before and reapply before throwing in the BBQ

    ¼ c kosher salt
    1/4 c Paprika
    ½ c pepper
    2T lemon rinds
    2t granulated garlic
    2t granulated onion
    ½ t cayenne
    1T fresh thyme

    You can mix this up and try different things, just a place to start.
    your rub recipe looks good. I'll have to get some lemon rind, fresh or dried?

  8. #8
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    Everyone I know that has bought those big ol roasts sections them off into 3-4 smaller pieces

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    Quote Originally Posted by obtuse View Post
    your rub recipe looks good. I'll have to get some lemon rind, fresh or dried?
    I have used both, never saw a differences at the end. Its pretty easy to just use a veggie peeler on a lemon .

  10. #10
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    If you can half it, you should be able to cut quite a bit of cooking time off (prob 8-10 hrs). Personally, I LOVE the outside of beef when it's properly cooked and rubbed... for me the more surface area the better!

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