Chuckie Smoke

Started out this morning with 2 chuckies. Salt and pepper only.


And into the smoker they go.


After 5 hours of Hickory smoke at 225°-250°. Chuckie was at @ 160°.


Into a covered foil pan with a cup of beef bouillon for an hour and a half (Yes, I had a little nibble).


Pulled from foil pan and onto a hot grill to give them a little char. I added a little Cajun spice to one chuckie.


And here is the final sliced shot. They turned out very good. Tasted like a very tender steak had a collision with a pot roast.


Thanks for looking.
Dave

 

Chile, Thanks for the kind words and the like!

 

hillbilly,
Yes, that’s my dog “Gus” when he was about 8 weeks old. And yes... we are Duck hunters.

 

Thanks for the compliment and the Carousel ride!

 

Thanks Winterrider. Can’t say no to chuckies at $3.99/lb.

 

Hillbilly,
I coach high school football so I missed our early season as usual. We just lost in the second round of the playoffs so I’m ready for late season now. Goose opens in 11 days and duck opens in the middle of December.

As I said, football gets in the way of hunting but I’ve always wanted to hunt in Michigan. My family has a cottage on Higgins Lake. Where in the state are you?

 

Thanks ab

 

Bgaviator, give it a try. Has to be one on the easiest smokes I do. And tastes great!