Chuckie X2

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njsmoker83

Meat Mopper
Original poster
Mar 27, 2010
232
11
Morris County, New Jersey
Hey guys, if you remember, last week i smoked a Chuckie and some meatballs but i ran out of charcoal and meat was ruined.

Well this time i made sure I bought enough fuel and meat.  Doing two chuckies while the  snow is falling outside.

smoked at 230 with lots of apple wood.  foiled at 160 with beer and apple juice and pulled at 190 for slicing.

They are resting right now in two towels but these are some pics from earlier.

fbeaa69f_chuckiewrapper.jpg


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fba7f8ea_rubbedchuckie.jpg


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This is the finished product.  Unfortunately the pictures were better than the actual food.  It had good flavor and bark but was very very dry.  I added the juiced to it at the end but it wasn't that good.  I guess ill try again and change some stuff.  Next time ill try an injection maybe.

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the way i smoke  my chuckie is as follows..

I smoke at 250F till i get a internal temp of around 165F than i put the chuck in a foil pan with some beef stock and cover it... Put back on the smoker till i hit a internal temp of around 195F than it comes off and rest for a good 30 min's... They turn out nice and juicy ... If you want to slice it pull it at around 190F and let rest than slice...

                             Have fun and Happy smoking
 
What temp did you cook it at and too - those are key to success
 
Rubbed night before with yellow mustard and store bought pork rub. Smoked at 230-250 till 160 foiled with apple juice and beer. Pulled at 190 and rest for 2 hours. Put beef broth in water pan but only 1 can and it evaporated quickly. Maybe that was the problem. 
 
To bad it was dry, it looks great.
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I like the little hands on the table in the first shot, it's like lets eat dad!
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