1st Chuckie - Updated w/Qview

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tndawg

Smoke Blower
Original poster
Sep 9, 2009
119
12
Thomsons Station, TN
Thanks for all of the advice!!!!

The chuckie has been in the MES for 5 hours now, and is at 154*. I plan to leave it until it hits 160, then foil and leave until about 205, followed by a rest in the cooler.

Here it is in the smoker


surrounded by smoke. pic through the window


the hickory TBS


more pics to follow...
 
Here is the final product and some observations...

Just out of the foil


pulled


constructing sammich


out from under the broiler


ready to eat dinner!!!


ok, now my observations...

the meat still seemed to have a lot of fat in it. I thought more would cook out while it was in the smoker. I smoked at 230* until I foiled, then bumped up to 250*. Maybe my smoke temp was too low to render all of the fat? Also foiled at 155* internal due to time constraints, and took to 210*. I was only able to rest in the cooler for a little over an hour because it was time to eat.

Overall, I was impressed with the flavor and amount of smoke. Next time will probably smoke the whole time at 250* and see what happens.
 
Looks great - nice job.
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