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Hereeez chuckie Q-VIEW

post #1 of 11
Thread Starter 
Had yet another short day at work, so I popped a littel chuckiy in the smoker. It is just under four pounds. I rubbed her up with paprica, onion and garlic salt, ground black, and white pepper, kosher salt, dark brown sugar, chilie pepper, and cumin. Smoked it at 220-230, wrapped it up at 165, and smoked her for right about 7 1/2 hours to 190, then pulled her let her rest and tossed her on the dinner table.


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post #2 of 11
Thread Starter 
Here's another shot....

post #3 of 11
Yeah!!! I am digging this. PDT_Armataz_01_34.gifpoints.gif
post #4 of 11
Thread Starter 
Thanks, it did come out pretty good. biggrin.gif
post #5 of 11
Great looking chuckie. PDT_Armataz_01_37.gif
post #6 of 11
Mmmm...Meijer had a sale on chuck roasts...it's been awhile...

Great lookin' smoke and pics!
post #7 of 11
that looks very good bet it tasted good
post #8 of 11
Thread Starter 
It was screaming good. One of the few things I have smoked over cherry. I have always been fond of hickory, oak, and misque. Lattly I have been trying out other woods..
post #9 of 11
Yeah...next time cut that sucker open for the smoke ring PDT_Armataz_01_34.gif
post #10 of 11
OH may those are some great looking pictures. You have any sliced or pulled pictures?
post #11 of 11
Thread Starter 
Didn't even think about that, I snapped them right before dinner, which was running late. Next time I'll make sure of it.....icon_redface.gif
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Hereeez chuckie Q-VIEW