Chucky #2 w/qview

[fourthwind]

Found a nice thick chucky on sale Friday night. rubbed and wrapped Saturday night. In the smoker this morning with hickory.

sitting at 155 now. will pic again when I put in foil.

 

[fire it up]

That's a nice thick cut. Nice find!
Anything special in that rub?
Can't wait to see when she is all done.

 

[erain]

man, this could be a good one!!!!!!!

 

[nickecarter]

I'm thinking this might be the next smoke... Not sure yet... But thats lookin great even with a full stomach.

 

[fourthwind]

Ok here it is at 165 going into the foil. smells like a piece of heaven opening that door. Got it foiled and going to take it out at 205 for pulling.

Nothing real fancy on the rub. I call it my sweet hot rub. Brown sugar, coarse sugar, sweet paprika, kosher salt, black pepper, ginger, cayenne, red pepper flakes, mustard powder, garlic powder, cumin, and thyme. exact amounts would require me to put out a hit

I use a variant of the pulled pork finishing sauce to mop with every hour after the meat hits 100. It's about 50% finishing sauce mixed with pure apple juice.

 

[fire it up]

She sure is looking good! Can't wait to see it pulled.
Nice addition with the ginger, good idea.

 

[scubadoo97]

Looking good. That MES is sure shinny. Is it your first smoke in it or do you clean it after use? I sprayed some Pam in mine before doing the initial seasoning so it was a little tinged on the first smoke.

Can't wait to see the final pics. I'm sure it will be Good Eats!

 

[fourthwind]

only third smoke in it. meat is at 198.. almost time for the cooler

 

[fourthwind]

removed from smoker at 205.. rested for 30 minutes, and pulled. add a little sour cream, home made Guacamole, and sprinkle of cheese and we have some very good eats!

 

[erain]

that looks awesome, and i like the presentation. looks dang good!!!

 

[scubadoo97]

Meat looks real moist. Great job

 

[the dude abides]

Sweeeeeeeeeeeet