After reading Bearcarvers great post on Chuckies the other day I got motivated to venture out of the pork arena again and give it a shot! lol It turned out so good the wife now wants me to do a brisket this coming weekend! I'll have to study up all week on here! lol
Followed Bearcarvers instructions after picking up this 3lb 11oz (previously thought it 3.6) Chuckie Saturday evening. Covered it in the new Thick Worcheshire sauce and my only mistake was I picked up a store bought rub (McCormick sweet & smoky) I ended up not liking much. I was lazy and didn't feel like making up a batch of rub so that's just the cost for a shortcut! Double wrapped in plastic wrap and put in the fridge overnight.
900 a.m. on the smoker at 240* Cool, windy day, temps bounced up and down all day
100 p.m. probed Internal Temp 154*
305 p.m. IT reached 165* foiled in tin pan along with 2oz Worcheshire and 4ozs Apple Juice
437 p.m. IT reached 205*
Pulled at the 6 hour mark IT 165*. Didn't spritz and this thing is nice and moist!
Pulled at just over 7 1/2 hours with an IT 205*
Probably could have let it rest longer (only went 1/2 hour) and the upper section in the above picture was a little tough to pull, but overall, aside from the rub, it was a nice moist and delicious change from pork! (No one else minded the rub and there were no leftovers!)
Thanks again Bearcarver for the inspiration to give this a try and especially thanks for the great post! Brisket studying to commence now! lol
Edited by DeanNC - 10/4/10 at 4:23pm