Yet Another Chuckie.

meateater

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Hendertucky, Nv.

• Feb 25, 2010

• #1

I've been seeing a lot of chuckies lately on here so I had to try one. I used Old Bay & Lawrys and let it sit
overnight. I then made a wet rub with the same this morning. I smoked it till 160* and foiled it till 200* I think
I'll let them cook longer next time, it was a little chewy but still good. Enjoy.

 

richoso1

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• Feb 25, 2010

• #2

Congrats, it looks really moist with a nice smoke ring.

 

chefrob

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az

• Feb 26, 2010

• #3

that's what i was thinkin'

 

ronp

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• Feb 26, 2010

• #4

Really nice looking.

 

pike

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IOWA

• Feb 26, 2010

• #5

nice, is that a chuck roast or arm roast?

 

treegje

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Belgium

• Feb 26, 2010

• #6

Looks Great, it has an awesome smoke ring and looks extremely juicy...

 

mballi3011

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• Feb 26, 2010

• #7

Man thoses are some really good looking chuckies too. I really like the slicing part too. I like it better slices and not so much pulled. But I do like it with tender quick for overnight too it adds alot of good flavor too.

 

meateater

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Hendertucky, Nv.

• Feb 27, 2010

• #8

I'm guessing it's a chuck roast , not sure. I need to try tender quick some day, sounds like a new direction I haven't explored. Thanks for the input all.

I'll get there some day.

 

rdknb

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Chester (Kent Island), Md

• Feb 27, 2010

• #9

Looks good and you can never go bad with old bay

 

meateater

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Hendertucky, Nv.

• Feb 27, 2010

• #10

Well I wasn't happy with the results so I made a beef stew with it today. Now I'm happy, that's some great stew. Horseradish is the secret ingredient.