After all these posts about "Chuckies" I decided to try a couple myself. They are worth the time!
I bought 2 boneless chuck roasts($2.58lb) weighing 2.8lbs a piece.
I Injected the roasts with French Onion soup, smeared L&P thick, and rubbed them down with my own blend. Let them chill overnight in the fridge.
After about 12 hrs in the fridge it was time to get ready to smoke.
Loaded my new 6x8 AMNS for the first time with Hickory dust. I wasnt sure how much to use but it turned out that 2 rows was plenty of smokey flavor. Lit both ends.
In to the new MES 40" for the first smoke.
Foiled both around 160 with some Beef Consomme(not shown). Even though they were they same size, one took 6.5 hrs and the other took over 8hrs...talk about a stall!
All the way to 200. Let rest for 1/2hr or so. Dinner time.
Separated fat from juices and mixed in with the beef before making French dips.
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I bought 2 boneless chuck roasts($2.58lb) weighing 2.8lbs a piece.
I Injected the roasts with French Onion soup, smeared L&P thick, and rubbed them down with my own blend. Let them chill overnight in the fridge.
After about 12 hrs in the fridge it was time to get ready to smoke.
Loaded my new 6x8 AMNS for the first time with Hickory dust. I wasnt sure how much to use but it turned out that 2 rows was plenty of smokey flavor. Lit both ends.
In to the new MES 40" for the first smoke.
Foiled both around 160 with some Beef Consomme(not shown). Even though they were they same size, one took 6.5 hrs and the other took over 8hrs...talk about a stall!
All the way to 200. Let rest for 1/2hr or so. Dinner time.
Separated fat from juices and mixed in with the beef before making French dips.
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