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Chuckie on UDS

post #1 of 11
Thread Starter 
I plan on pulling @ 205.

I need to know if you guys suggest foiling? and if so, at what temp, and do I add liquid of somekind?

Thanks
post #2 of 11
I foil mine at 165 and continue to cook to 205-ish. I've done liquid and I've done it without. I don't have a real preference. The beer was good. Just a couple of ounces. Made for a little more liquid in the meat when I pulled it. But it's not necessary. I'd go by how much fat is in the meat. If it's lean I'd go ahead and add some.

Now don't forget about the qview.

Good luck chuck.
post #3 of 11
I foil mine at 165 and then bring up to 205, sometimes will add a liquid but sometimes I don't, plenty of juices and fat in a chuckie so even if you leave the liquid out it will be fine.

*Heh, Jay beat me to it and took the words right out of my mouth, can't argue with those tips PDT_Armataz_01_34.gif
post #4 of 11
Ditto, try it both ways and let us know. But I foil.
post #5 of 11
Thread Starter 
Thanks guys...nothin like havign answers when you need em
post #6 of 11


Now where's those final qview picts.
post #7 of 11
I think thats me there jay. It does kinda look like me too. Now do what jay and dave said and you will be just fine and dandy.PDT_Armataz_01_34.gif
post #8 of 11
Thread Starter 
Uploading Now!
post #9 of 11
Are you on dial-up too???
post #10 of 11

Hey, what did you smoke?

Oh thats right ...Nothing.
No Q no Smoke
post #11 of 11
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