Thanks, please do, they're very tasty.Looks great... I am going to have to try these.
Do It!Yet another thing I have to try!
It is an awesome alternative to Brisket.This looks like a great cheaper alternative than brisket Burt ends. Will pick one up soon
This is what I'm shooting for based on your advice. Chuckies went in at 5am almost on the nose. Had problems once again with the AMNPS though and it was billowing at 8am'ish so I had to pull it. Put some hickory chips in the loader. IT is at about 158 right now on one, the other is slightly higher (5.5 hours in). Peering thru the exhaust it doesn't look like I'm developing a crust though....I would simply get up at 0430, have them in the smoker at 0500 and they'd probably be ready for cubing by 1000-1200, hold whole in Cambro or oven till 1500, then cube and finish cooking.
Ready by 1800 and hold again till serving.
They never need to see a fridge.
Mine went in just before yours.This is what I'm shooting for based on your advice. Chuckies went in at 5am almost on the nose. Had problems once again with the AMNPS though and it was billowing at 8am'ish so I had to pull it. Put some hickory chips in the loader. IT is at about 158 right now on one, the other is slightly higher (5.5 hours in). Peering thru the exhaust it doesn't look like I'm developing a crust though....I would simply get up at 0430, have them in the smoker at 0500 and they'd probably be ready for cubing by 1000-1200, hold whole in Cambro or oven till 1500, then cube and finish cooking.
Ready by 1800 and hold again till serving.
They never need to see a fridge.
New thread for this cook is here, http://www.smokingmeatforums.com/t/262140/bodacious-burnt-end-chuckies#post_1701456Can't wait to see this batch. So what did these chuckies get marinated in?
Mine are still at 170! (but different timezones)Mine went in just before yours.
They're now outta the smoker and resting till 1400hrs +, then I'll cube/sauce and finish them.