Chuck steaks, taylor ham and corn

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beefy bill

Meat Mopper
Original poster
Oct 26, 2014
196
21
North jersey
Hey everyone, it's been a while since I've smoked. putting in 2 2lb. Chucks rubbed with Tatonka Dust, with a Taylor ham chub. Corn to follow up. The chucks are kinda thin so think I'm gonna keep it around 220 till I stall to get smoke om em, then crank it up around 260 till 195 or so. Bring the chub to 160. filled water pan with pea gravel finally and covered. Gonna use pecan chips. Any tips or suggestions?
 
Thanks for the link! My wife has this butter that has cracked black pepper and sea salt in it. I'll post a pic when I prep it. Gonna stuff it down in the husks and smoke for 2 hrs and see what happens.food went on at 1030 chub went from 36 to 115 already.chugging along nicely..
 
thanks for the links! They look outstanding! I gotta ask, when you pulled them at 205, did they pull as easily as a pork butt? Mine felt a tiny bit tough, but eating it was awesome.
 
Bill, the food all looks good...But you are going to make the guys from the rest of the country jealous with that Taylor Ham!...JJ
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