Chuckle, it's what's for dinner

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Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 5, 2009
Bullhead City, AZ
So I thought I'd do a chuckie today & some brats as a backup! Here he is ready to go!


Rubbed with s & p & garlic


Lots of fat on the other side? I cut off almost a pound but there's still alot? Owell I'm going to smoke the fat side up so it renders do into the meat


Let you know how it goes throughout the day
Looking good!!

  Have a great day!!

Sorry about the pic quality? Im trying out the new tapatalk from my phone. I'll see if i can get it any better?
Hey Terry

Stick a big pan of beef stock under it with some onions - Makes incredible french dip sammies
Two hours & just probed. Going good at 125. Scar I have the pan in, not gonna miss that ju!

Well we're at 160 & I can't believe I lost close to 20 degrees just foiling?? Between the wind & my small smoker this is a chore, but I will prevail

So here we are all done 8 hours later for a 3 lb chuck! Good thing I had brats going


I don't think I needed the ju as it had it's own that was way better on the right


One last one

Thanks everybody. The seasoning was good the beef really comes through, but the wife wanted rub next time so we'll see. Funny how those pics get blurrier as the day goes on

There was the best smoke ring I could ask for & after 8 hours there should be!! Still like the chuckies own ju better than the beef broth. Might try to put them to together & see how it works. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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