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Hello from San Diego

post #1 of 13
Thread Starter 
I have a Brinkmann and smoking my first chuck today. Any good ideas?
post #2 of 13
Welcome to the forum Dave.
Do you have any kind of a game plan for the chuckie yet?
post #3 of 13
Thread Starter 
Just a rub so far. It's about 3.75lbs, cooking time 5.5hrs?
post #4 of 13

Welcome Dave, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

Be sure to check out Jeff's 5Day Smoking Basics eCourse, you can find it here it's "FREE"...5 Day e Course

Everyone here enjoys seeing the qview so be sure to post plenty of pics.
post #5 of 13
First off welcome Dave to SMF. You'll like it hre cause there are alot of good people here that would just love to help you with anythignto do with smoking. then congrats on your new grill. So you are already for that big first smoke. If you have any qiestions feel free to post it here and we will help you. then you have to learn how to post Qview (pictures) that way we can see what your smoking on and what your smoking. So happy smoking and:
Welcome To The Addiction.
post #6 of 13
Yo Diego, hello and welcome from another SoCal member. Make sure you work with calibrated therms for cabinet/smoker temps and also internal meat temps. It's all good my friend.
post #7 of 13
Hello and welcome Dave from another San Diegan ( Fallbrook )
This is a really nice group of people that will always help
post #8 of 13
Welcome to the forum!!
post #9 of 13

I've done quite a few 2.5~3lb chuckies @ 230* They take around 5 1/2 hrs, so yours will probably be longer. I say "probably" because each piece of meat has it's own characteristics ie; fat content, muscle fiber, water, etc.... It'll be done, when it's done. icon_wink.gif

BTW, I'm talking about taking it to 205* for pulling.
post #10 of 13
Hi Dave, welcome to SMF. Glad you joined us.
post #11 of 13

Welcome to SMF

Welcome to SMF Dave!!Glad you decided to join us.

Thomas biggrin.gif
post #12 of 13
Welcome to the forum. Glad to have you aboard.
post #13 of 13

Any good ideas?

Hi Dave,
I don't know what type of meat you're going to be smoking. There are different types of wood that go tegether well. You can get an idea on the "Woods for Smoking" thread. Now what I like to do is soak some wood chunks in Apple Cider Vinegar mixed with Apple Juice. The longer it soaks the better. I've heard it describe that it's just like making a fine wine.
I hope that helps you out!
Take Care and upload some photos!
Thomas icon_mrgreen.gif
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