Well I did my first chuck the other day. I bought a 2 pound.injected it with beef broth and put the rest in a zip bag and chuck in fridge over night.next day I got it out and let it sit for 1hr.smoked it for 6 1/2 hrs from 225 to 250.when it hit 160 internal I rapped in foil until it came to 190.took it off and in the cooler for 1/2hr.I also used a dry rub on it before I smoked it.It had a nice smoke ring and was kind of dry but ok.just ok.I guess I didn't do it right.any help would be great. I used oak wood to smoke.the taste was almost like a ham/beef taste.thank you for your time.
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5/17/10 at 11:55am