Chucky Time

Discussion in 'Beef' started by pineywoods, Mar 29, 2009.

  1. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I finally got to do some smoking today and did one chucky. The rub was sent to me by another member. Thanks it was great. The wood was oak and pecan and smoker temps were 215-235
    Rub on and ready
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    It was added to a couple butts that are posted in the pork section
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    Temp up to 165 and ready for foil
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    Took it to 195* and rested it for 30 minutes and here it is sliced
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    Last edited: May 27, 2012
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    That looks delicious, Jerry. Glad to see you're smoking again. [​IMG]
     
  3. jagerviking

    jagerviking Smoke Blower

    very nice indeed!! Never done a chuckie myself. The wife wants to do a big easter family bbq, and I think my first chuckie might be in order.
     
  4. huskersmokeman

    huskersmokeman Smoke Blower

    Looks great!! I love doing those chuckies...seared, not seared, on the rack, in a pan, doesn't matter. They ALWAYS turn out great!
     
  5. vtanker

    vtanker Meat Mopper

    I thought the Boston turned out good! That looks great!
     
  6. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Nice looking chuckie !!!!
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's a great looking chuckie! I like to see a smoker full of goodies. Thanks for the Qview.
     
  8. fishawn

    fishawn Smoking Fanatic

    Sweeet, gotta love Chuckies!
     
  9. Absolutely delicious!!! Reminds me it's almost dinner time.
     

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