- Aug 31, 2010
- 48
- 11
The chuckie experiment has begun, got two thick cuts and am going to do each a little different. The smoke will take place on monday morning so today I put together the marinade and rubs. They were both coated with course sea salt to extract some of the liquid and tender them up, this sat for about 2 hours. Next the one which will be sliced was coated with rosemary, thyme, garlic powder, and a little cayenne. The one that Im going to pull is packed in beef broth, worsteshire sace, and a little montreal steak rub. Both are vacuum sealed. I cant wait to smoke these, I think im going to go with a light hickory at first and finish with apple