With all the hype lately I am finally going to make my first chuckie tomorrow. Actually two of them. I am going to prepare them just like I did my brisket inject with a mixture of beef broth and seasonings and let it sit over night. In the morning I will rub it with the brisket Rub I picked up at Cabelas that I like. I will foil it at 160 and take it to 200-205. Is a chucky going to come out like a brisket kind of? I want to slice it but I see a lot of people pull them. I should be able to do either right? Just looking for your advice if I should slice or pull.
post #1 of 16
3/27/10 at 4:25pm