Saturday chuckies

[bigfurmn]

Decided to get up early and do a couple chuckies today. Started last night.by injecting one with Guinness and little (ok a lot) onion and garlic powder. Added some garlic cloves into the meat as well.Poured a bit more Guinness over the top and have some in the catch pan as well. The other one I went with a Cajun Injector garlic and herb. Then mustard over the top with some Weber Chicago steak seasoning. Got up at 5:30 this morning to start the MES40. As I was getting dressed had to explain to the still mostly asleep wife she didn't have to get up for work. I will add pictures as I can. Here are the before pics.

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• bigfurmn
• May 27, 2017

 

[bigfurmn]

And into the stall we go. Stuck at 160 and 166... How long will it go this time?

 

[GaryHibbert]

I'm in for this one.

Gary

 

[SmokinAl]

Looks good so far!

Al

 

[bigfurmn]

Temperatures are heading up again. Added some more Guinness to recipe, both the meat and myself. Now the big question is the CP going to want when they are done? Pulled? Cubed? Time will tell.

 

[bigfurmn]

The boss said cube and "burnt end" the Guinness chuckie so I pulled that at 191. And apparently she couldn't wait and took a bit off the edge.

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• bigfurmn
• May 27, 2017

 

[bigfurmn]

So work got in the way of finishing this the other day. Cubed chuckie is about to go back in for a few hours. Wife couldn't wait so went Mexican with the pulled chuckie. They were very good.

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• bigfurmn
• May 29, 2017

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• bigfurmn
• May 29, 2017