First one I did, I used plain old barbeque sauce. Tasted good. After that, I used a finishing sauce that I've used for years on London broil. Consists of butter, beef bouilion, sliced onion, salt, garlic, and anything else that sounds good. It's fantastic on London broil, but I thought the BBQ sauce was better on the Chucky. Then I tried modifying a beef mop that Paul Kirk has in one of his books. Bouillon, veg oil, catsup, cider vinegar, onion, Worsty sauce, sugar, garlic, salt, pepper, Merlot.
Dang Ol' dang, is that ever good on pulled Chucky sandwiches. Why didn't I defrost a chucky last night????