Sunday Chuckie (03/06/11) It’s been weeks since I smoked ANYTHING! We’ve been out of town, or the weather has been shitty. So even though both my wife and I were under the weather, I asked what sounded good, and we agreed on some shredded beef. So I drug myself over to grocery store, and picked up a chuck. Smoker: UDS Fuel: Good One Lump Charcoal Smoke: Cherry Wood Chunks from BBQ Island Meat: 3.7 lbs Chuck Rub: The Good One Beef Rub + My Rub Injection: Ginger Ale + Dales Steak Seasoning Time: 12:30pm-8:00pm Temp: 220-245 Not an impressive price, but here’s the Chuck $3.99/lbs Ginger Ale + 2 TBS Dales Steak Seasoning Here it is after the Good One Beef Rub (applied more liberally than it looks in pic) I’m always on the hunt for different rubs. I had made a post awhile back about making a white beef rub. Found this one an BBQ Island and had to try it Tried to get a close-up of ingredients for you Here it is after injection, and a liberal dose of my pork & poultry rub Here’s the chuck bottom side up, after hitting the 165. This thing hit a stall at 152 degrees that lasted over an hour. Into the foil with some Dr. Pepper, Rub, and Parkay I tied the chuckie so the part where it’s cut didn’t stray and overcook We’ve got big plans for some tacos, chimis, and maybe just some au jus and egg noodles.