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First Chucky for me

post #1 of 24
Thread Starter 
First Chucker for me, about 2 pounds..... Heavy Arthur Bryant rub, smoked with Hickory @ 225* Mopped with Homemade ketchup & vinegar based bbq sauce, thinned with beer, worsteshire & jalapeno tabasco. Foiled at about 165* & added the rest of the mop sauce.....Pulled at 205*, rest for an hour, then pulled, redistributing the leftover juice/sauce.

IMO, this rivals brisket, and just might be better!.....It took about 5.5 hours in the MES start to finish....So being able to do a smaller chunk of meat in a shorter amount of time & achieving great results has its advantages. I will be doing another one soon, probably this weekend. Thanks to all who gave me input.
post #2 of 24
Nice job!!!
post #3 of 24
Looks awesome PDT_Armataz_01_37.gif and I agree good taste and quicker to do
post #4 of 24
Mmmmm, looks great Fishawn!
post #5 of 24
Great Job!PDT_Armataz_01_37.gif
post #6 of 24
Looks Great!! Thanks for the Qview
post #7 of 24
Fine job! Ya done good!
post #8 of 24
Nice job! I love chuckies. biggrin.gif
post #9 of 24
Looking good!
post #10 of 24
That looks Great!
post #11 of 24
Mmmm great job on the chuck! PDT_Armataz_01_37.gif
post #12 of 24
Looking good! Thanks for the pics.
post #13 of 24
Great job!!! PDT_Armataz_01_37.gif
post #14 of 24
Nice and tender like I like it!!PDT_Armataz_01_37.gif
post #15 of 24
Thx for giving me my next smoke, Fishawn !!! Points !!PDT_Armataz_01_37.gif
post #16 of 24
To quote your avatar:

Woooooooooooooooooooooo! That looks great.
post #17 of 24
Chuckies are great. Those look mighty fine.

post #18 of 24
Looks good bro! Chuckys rule!
post #19 of 24
Lookin' good!! I've got chuckie on the brain myself lately...can't get enough.PDT_Armataz_01_37.gif
post #20 of 24
Loooookin good.
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