Hello all, I have been reading the forums for a few weeks but this is my first post. I'm doing my first attempt on a 3# chuckie this Thursday. Since I'm rather new on the topic I was wondering if I could get a few basic tips from you guys. Marinade/Rub basics, smoke temp ect. Thank you for any information and input in advance.
First Post, First Chuckie Request
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Welcome to SMF -
The best help I can provide you is to learn the search bar is your friend
If you go to the top of the page and type Chuckie into the search bar this is what you get
Good luck with the first one and dont forget the qview
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I usually rub chuckies with Plowboys Boine Bold or Simply Marvelous Cherry. Sometimes I make my own rub.
Throw it on the cooker @ 230* till the temp reaches 200ish AND the chuckie is probe tender. Then I foil it, wrap it in a towel and put it in a dry cooler to rest for at least an hour.
After that the sky is the limit -
pulled beef sandwiches
There are a lot of nice Chuckies on this forum.
Below is the only "Single Chuckie" I have. I usually do two Chuckies at a time.
This one is explained Step By Step:
I like to make it real easy for newbies, because I know how hard it was to get started, when I was a Newbie.
Shredded it and turned it into....
Thanks for looking... and all the help. I did notice it was incredibly hard to keep my smoker (Chargriller Smokin Pro) up to 225 degrees. I have done some sealing to the SFB. Maybe I am just underestimating the amount of coal (lump) I need to use... Any thoughts?