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1st Chuckie (Thanks Bearcarver!) - Page 2

post #21 of 28

I havent seen that thick worsty sauce around here before, is it new?

post #22 of 28
Thread Starter 
Quote:
Originally Posted by pandemonium View Post

I havent seen that thick worsty sauce around here before, is it new?


     Must be, the brown wrapper it comes in still had "new" on it.  Here's a link for a dollar off coupon.

post #23 of 28


 

Quote:
Originally Posted by DeanNC View Post




     Must be, the brown wrapper it comes in still had "new" on it.  Here's a link for a dollar off coupon.

thanks although im not liking the software i had to install to print a coupon hmm that will be deleted after i print it
 

post #24 of 28

Dean,

This is the first time I'm seeing this. It almost got by me completely!

Great looking Chuckie!

Looks mighty tasty!

 

 

Thanks for showing, and for the nice comments,

Bear

post #25 of 28

Great Looking chuckie. If you want a spicier rub try adding a chipotle powder to your rub. It gives it a little kick and a little more smoky flavor. We really like here.

post #26 of 28

well its decided, I was going to do a pork butt on monday but im going to get two of these today.

 

Anyone tried to take one to say 180-190 and slice instead?  I may get two and try to not foil one and slice it.

post #27 of 28

looks good Dean. I've been inspired.

post #28 of 28
Thread Starter 

Bear - Your welcome and thank you again, it's all owed to you!

 

Coacher - Thanks for suggestion, I picked up some chipotle this afternoon and added to my rub for the brisket I'm throwing down on tomorrow night!

 

Strecker - If I hadn't already picked up this 13 lb brisket I'd have probably done a couple more chuckies myself.  Being my first one I can't say with experience on the slicing temp, however, I've read taking it to 190 - 195 is a good internal temp for slicing.

 

Smokinstevo - Thanks, it was a nice change up from pork and ribs every weekend.  I'm definitely going to do more of these.  

 

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