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First Q'view - 5lb Chuckie .......

post #1 of 8
Thread Starter 
Hey all, already been to roll call. So I figured I'd post this one up quick. Did up a 5lb chuckie today that came out great. It was on for about 11 hours at 225-230 and was soooo worth it. Nothing special on the rub, just salt/pepper and a sprinkle of montreal steak. Spritzed w/apple juice throughout and fully basted also at 160 when wrapped in foil for the duration (took it up to around 195-200, which was cool cause some pulled and some needed slicing). For some reason, when it comes to certain cuts of beef, I feel less is more sometimes when it comes to seasoning/rubs. I'd love some feedback on that thought. One thing I did notice, was that the bark turned out pretty exceptional for a chuckie PDT_Armataz_01_34.gif. Nothing exciting as far as sides with this one, just taters and some veggies. Next time I'll have more pics, I'm still new here, but here goes ...

Thx - Dave
post #2 of 8
MmmmMmmmMM send a piece of that over here.

Good job!
post #3 of 8
Very nicely done. Welcome to the forums!
post #4 of 8
Welcome and great looking meat.
wished my garage was that empty, then i could smoke/cook in the garage when the wind comes up. LOL
post #5 of 8
Thread Starter 
Thx everyone. Ever try to move a 'hot' smoker when it starts raining? That experience made permanent room for them in the garage, it actually rained for the last few hours tonight, no probs here ... Lol!
post #6 of 8
Looks great and I agree sometimes less spices added the better
post #7 of 8
Thread Starter 
Thx Piney, I'll make sure that my next post/dish is little more detailed with a lot more qview. Happy smokin' ... Dave
post #8 of 8
It does not matter in my book as long as the cook & those partaking of the meal are happy. Good looking smoke!! PDT_Armataz_01_34.gif
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