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PostPosted: Sat Aug 22, 2015 7:24 am 
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Chromis wrote:
That's a high temp for those cuts no? I know you'll crutch which will protect them.. But I guess you don't wanna go for 18 hours at 225** Lolol

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Yeah a little high but I've got a water pan sitting above the firepot so will hopefully keep lots of humidity in the cooking chamber.

I'm thinking at 260F I might be going from 7am to about 4pm for the cook, hopefully less if I crutch.

Chuck roast before I put it on
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Leg of lamb before I put in on (This is an aldi lamb so we'll see how it goes)
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Chuck roast on
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Leg of lamb on
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PostPosted: Sat Aug 22, 2015 7:31 am 
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Gus all that talk of Tex Mex got me going and I haven't done a chuck for over a year, so picked up a 2kg slab, mixed up a pack of salt reduced taco seasoning with 2 cups of water and a chopped clove of garlic, reduced it down to about half & strained it for injection. Then made a SPG mix, added chipotle, mexican chilli and another pack of taco mix.

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Then rubbed it up, ready to go

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I have never tried this before and am interested to see if the mex flavours cook through it


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 Post subject: 6kg chuck roast bone in
PostPosted: Sat Aug 22, 2015 8:26 am 
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See now I'm jealous since I couldn't load the meat with more seasoning. People I'm serving don't cope too well with too many spices. I'll add a little brown sugar and some more spice before I wrap it I think.

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PostPosted: Sat Aug 22, 2015 9:27 pm 
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So after putting on the pork collars at around 10am they were taken off at around 5pm and the results were as follows:

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As for the leg of lamb (started at 7am and finished at 5pm as well) ...

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And in a bun with a bit of bbq sauce and cheese

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Now as for the chuck roast I had it on from 7am and it didn't hit 205 until 9pm! That's one tough piece of meat!

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PostPosted: Sat Aug 22, 2015 9:36 pm 
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Spot on for bbqing temps with the water pan!

It all looks delicious!

How was that chuck?

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PostPosted: Sat Aug 22, 2015 10:31 pm 
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Chromis wrote:
Spot on for bbqing temps with the water pan!

It all looks delicious!

How was that chuck?

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Chuck was pretty tasty, planning on using it for tacos and nachos for lunch tomorrow,

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PostPosted: Sun Aug 23, 2015 8:32 am 
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Here's a pic of mine after being pulled. It was good and tasty, the mex flavours came through, especially in the bark, however for taco meat I usually would have chopped that slab into half a dozen pieces, thrown it in a slow cooker with two large chopped onions & half dozen chopped garlic cloves with 3 sachets of taco seasoning and a couple of litres of water, stew it for 8 or 10 hrs til it pulls apart, then simmer down any excess liquid. That method is much tastier than bbqing. It was good to try something different though.

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BigBadGus wrote:
I had it on from 7am and it didn't hit 205 until 9pm! That's one tough piece of meat!


Mine took 12hrs and was only 2kgs!


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PostPosted: Sun Aug 23, 2015 11:30 am 
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And here's my interpretation of a pulled lamb and pulled pork nachos....

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I'll make a chuck roast one this afternoon.

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