I'll try to make this short, because I basically did about the same thing as I have done many times before, and pretty much the same as the one in my "step by step", in my signature, except this is two chuckies again, instead of one.
Previous Chucky Smokes:
Back To These Two Chuckies:
I used Hickory in my AMNS this time, Paul's (Beer-B-Q) rub on top of Worcestershire Sauce (thick), and held 225˚ to 235˚ the whole time.
OOOPS---I forgot to mention---I sprinkled some Brown sugar on them, just before putting them in the smoker!
I did not insert my meat probes until 4 hours in, at which time, the one was at 161˚, and the other one was at 155˚.
I foiled them at 168˚ and 171˚, and added to each package (after bringing to boil):
1 ounce of Sweet Baby Ray's
1 ounce of Ken's Teriyaki Marinade
3 ounces of Apple Juice
2 ounces of water
I cut the heat at 4 PM, when they were at 200˚ and 209˚, after 9 hours in smoker, and removed them at 4:50 for pulling.
The one that was at 209˚ fell apart much nicer than the one that was at 200˚.
I also saved the juice from the packages, separated the fat from it, and it was awesome Au Jus.
I like to use that on the roll, instead of BBQ sauce.
All tasted Great.
Qview to follow.
Thanks for looking,
Todays Victims---2 Chuckies---3.2 pounds, and 3.6 pounds.
I Didn't need the mustard---I thought I didn't have enough Worcestershire Sauce (thick):
Rubbed & ready for overnighting in fridge:
Fresh out of smoker:
Pulled and ready for sammies.
Picture of sammies was bad.
If I don't forget, I'll take a couple more pics tonight, to try to get a good one.
Maybe I was drooling on the lens???
Little snack the next night:
Closer look-----For even closer look, left click to zoom in:
Edited by Bearcarver - 6/11/11 at 8:29am