I was going to start another thread in the pork section since there is more pork, but this is my first chuckie so I'll just post it all here. The butt and picnic are still chugging away, but the chucky is already all gone. It was 4.65lbs and I spent 12 hrs on it. Despite my love of bark, I was real light on the rub because this time I wanted to taste more of the roast itself.
No pics of me prepping the meat, it starts in the smoker. The rub was just something that I threw together myself. Again, this isn't a bbq state, so I would have to start searching to find store bought rubs. It's easier just to make one myself.
First pic: You can't see the chuckie. It's in the back. I happen to like my beans with the drippins, though some of you don't.
Foiled the chuckie @165 with apple juice, teryaki marinade and one garlic clove.
The chuckie done. I took it out at 205. I was going to go higher, but then I went "DERP!" and realized that the boiling point of water at my altitude is around 203, not the 212 that most people are used to. Good thing I snapped, because it was just starting to dry out. Most was moist and tender, but I'm betting that would not have been the case had I gone up to 210. Also, good thing I foiled as per the advice of this thread, else it would have been jerky. Sorry that the camera didn't like the lighting conditions.
Let it rest as long as everybody would let me (not long enough,) then pulled it. Also pictured is the au jus. We didn't use any finishing sauce because what bearcarver had posted in his how to looked pretty good to me. Because of the lighting, you can't really see the smoke ring. It wasn't super deep (about 3/8") but it was very distinct and the smoke flavor was just strong enough to complement the flavor of the roast. I chose not to go for a super strong smoke flavor and used a combo of peach and apple. The peach is mainly because I like the way it smells when it is burning. Chef's privilege.
Here's my plate. Beans with Lemitar extra hot green chile, a simple salad and some pulled chuck on an onion bun that I later drizzled some au jus on.
The butt is now at 190, and surprisingly, the bigger picnic is catching up to it. I'll remove it, let it rest, then pull it tonight. I guess since I started in this thread, I'll finish posting pics from this smoke in this thread even though it's pork. More inbound later tonight.
Thanks for the advice guys, this turned out great!Edited by garand555 - 5/14/11 at 7:50pm