I havent seen that thick worsty sauce around here before, is it new?
1st Chuckie (Thanks Bearcarver!) - Page 2
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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.