Couple of Chuckies (Q-view)

rc1991

Smoke Blower

Original poster

Mar 28, 2010

124

14

Pacific Northwest

• Jul 24, 2010

• #1

Smoked these for dinner last Sunday - injected wit a mix of beer, A1, and worcestershire. Rubbed with salt, black pepper, thyme, garlic powder, onion powder and paprika and smoked with oak about 7 hours. Mopped with beer along the way. Came very good. The next day with the leftovers made some sandwiches with peppers, onions and melted cheddar.

 

wlkwichita

Meat Mopper

Mar 18, 2010

171

15

Wichita Kansas

• Jul 24, 2010

• #2

Great smoke ring! And it looks very juicy as well!!

 

adiochiro3

Master of the Pit

OTBS Member

Apr 19, 2010

2,088

42

Bay Area, CA

• Jul 24, 2010

• #3

beautiful work!  love those chuckies ;-)  Bet they were tasty the second day in the sammies! 

 

chefrob

Master of the Pit

OTBS Member

Sep 13, 2009

3,627

42

az

• Jul 24, 2010

• #4

did a chuckie today..............good stuff!

 

rc1991

Smoke Blower

Original poster

Thread starter

Mar 28, 2010

124

14

Pacific Northwest

• Jul 26, 2010

• #5

Thanks guys - one tip I picked up from the forum was using a pan to catch the drippings which really makes a difference. I think it was almost better the next day as sandwiches!

 

johntroxel

Fire Starter

Jul 6, 2010

45

12

Muscoda, WI

• Jul 26, 2010

• #6

What was the temp when you pulled those?  Did you foil and rest?

 

rc1991

Smoke Blower

Original poster

Thread starter

Mar 28, 2010

124

14

Pacific Northwest

• Jul 26, 2010

• #7

johntroxel said:

What was the temp when you pulled those?  Did you foil and rest?

Click to expand...

Pulled them at about 185-190 - foiled at 160.