so after reading up here and many succesful smokes, I decided to try my first chuckie last Sunday. here's what I did.
5lb chuckie, rubbed with evoo n a lil worsteshire, then coated with montreal steak seasoning. placed in fridge in ziploc overnight.
fired up smoker in am. 230-240 degrees. smoked using hickory n cherry. foiled at 165 degrees. brought to 190 degrees. took 6.5 hrs. held at 190 until dinner. let rest 15 mins. sliced and ut oh.......
was very dry and taste like kippered beef, that must be the seasonings. why so dry? i wont use that seasoning again. i like kippedred beef for jerky like jacks kippered beef sticks. but my chuckie????
help lol
5lb chuckie, rubbed with evoo n a lil worsteshire, then coated with montreal steak seasoning. placed in fridge in ziploc overnight.
fired up smoker in am. 230-240 degrees. smoked using hickory n cherry. foiled at 165 degrees. brought to 190 degrees. took 6.5 hrs. held at 190 until dinner. let rest 15 mins. sliced and ut oh.......
was very dry and taste like kippered beef, that must be the seasonings. why so dry? i wont use that seasoning again. i like kippedred beef for jerky like jacks kippered beef sticks. but my chuckie????
help lol