Mother of all ChuckiesI guess beauty must really be in the eye of the beholder. I thought my chuckie was a nice looking piece of meat, but when the misses spotted it waiting patiently for me in the fridge she declared to be something disgusting looking. I think she hurt its feelings.
I got home much later than I had anticipated tonight. I decided it was in my best interest to take the advice offered to me and cut the chuckie up prior to rubbing it down and tucking it in for the night.
I should have plenty of room in the AmeriQue so crowding shouldn’t be an issue. So I'll figure on roughly 7 hours and throw it in around O dark thirty Sunday morning instead of sometime Saturday morning.
I am thinking about putting a pan in the bottom to catch the drippings to de-fat and add back as au jus.
Thanks for all the advice and direction. I’ll Qview more as the smoke progresses