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2 chuckies and a brisket

post #1 of 9
Thread Starter 
Had two chuckies that were a little over 3 lbs each and a small brisket flat that was a little over 2 lbs. Rubbed them with Capt. Dan's brisket rub and mixed it with beef broth for the sprayer. Used a mix of hickory and mesquite. Smoking temp was 250.


About half way through.



The vultures were swarming, forgot to take pics before foiling. icon_lol.gif

The finished, sliced brisket

A finished, sliced chuckie


The majority vote was 3 to 4 that we liked chuckies better than briskets. icon_lol.gif
post #2 of 9
All looks really good, Dawn. The smoke ring is proof the smoke was good to that grub! icon_lol.gif
post #3 of 9
Looks awesome nice job!!
post #4 of 9
Did you slice the chuck?
post #5 of 9
Thread Starter 
Both the one chuckie and the brisket were sliced. The other one is cooling and will go in the freezer as is, along with some of the juices.
post #6 of 9
I would have sworn that you posted a pic of the sliced chuckiePDT_Armataz_01_03.gif How about a pic of the new grillin' bowl and the details since it's replaced the wok. I might consider it in the combo Brinkmann if it worked okay.



post #7 of 9
Lookin' good there, Dawn! Man, everybody's doin' briskies lately. Yet another reason for me to hit the store and make my selection! LOL!

Thanks for sharing, Dawn...I hope my char-grilled Brats will take away the hunger pains I just got.

Eric
post #8 of 9
Looks good - chuckies are one of our favorites, makes great tacos.
post #9 of 9
Thread Starter 
I'll post it tomorrow in the charcoal smoker thread.
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