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Planning on my first Chuckie tomorrow and was intrested in your recommendations for a finishing sauce after it is pulled. Thinking of trying Rivet's KC style.
Thanks, FIU. I don't have it on yet. Rubbed with a light application of my standard rub I use for ribs and pp - brown sugar based with onion, garlic, herbs, etc. Not heavy like I do ribs.
Plan to smoke at 225-250 with lump and hickory to 165 then foil to 205.
Sounds like a great plan, good foiling time and temps.
You don't technically need to use a sauce for a chuckie, Rivet's is a good choice if using one but they are usually so tender than you could go either way.
Since it is your first be aware that there is a good chance you will run into a stall during the smoke, depending on the size and thickness of the chuckie will make a difference but normally they will stall for 45 minutes to an hour+