Chuckie on the weber kettle w/ Q-View

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julius

Fire Starter
Original poster
Jul 4, 2016
52
17
Los Angeles, Ca
Hey folks,
I'm doing my first chuckie today on my weber kettle. Got it set up with a combination of minion/snake for a long/slow burn using kingsford blue bag and hickory. Rubbed it down with SPOG. I've got it rolling TBS and holding steady at 256*-258* and it's about 3 1/2 lbs. I put it on above a pan full of water at about 10:50am and I'm thinking it'll take about 8 hours to hit 200*IT.
AND
I'm probably gonna throw on some boneless skinless breasts later on(any suggestions on how to keep them from drying out are greatly appreciated).

Now for the really reason you clicked on my post. [emoji]128521[/emoji]



 
Very nice!  As far as your question on boneless chicken breasts, try wrapping in thin sliced bacon to help prevent drying out.
 
I seen someone post some cheese stuffed and bacon wrapped breasts not long ago as well.:drool
 
I'm pretty excited for this chuckie!
But I don't have any bacon. [emoji]128555[/emoji]
Any other ideas?
 
I was running low on time before dinner so I foiled it at 165*IT to help it through the stall. And just pulled it off at 202*. Chicken breasts are on and chuckie is taking a nap. [emoji]128513[/emoji]
Also made some potato salad and gonna open a can of bush's baked beans. I can't help but salivate just thinking about it! Stay tuned!
 
The chuckie looks great!  I have found that brining boneless, skinless chicken breasts helps them stay moist...of course wrapping in bacon makes everything better!!
 
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