Last Sunday - H&F Chuckies

They turned out great and only took 3.5 hours to cook.

Made 2 x 3#ers - 1 was made with McCormick's Montreal Steak rub - middle photo (it was alright) but I thought the other one with good ol' dalamation rub tasted better (1st pic on the left).

Overall though, I can see why this is called "Poor Man's Brisket" as the flavor just isn't as rich and deep as brisket. Not bad and I would make it again (I didn't want to cook it too soft for pulled beef since the wife and I are doing keto so no bread for sammies ) considering the quick turnaround time and low cost.

However, I'd spend the money for the brisket and doing a H&F brisket is only a few more hours for better payoff IMO. :biggrin1:

Yes, there's a bit of sugar free bbq sauce on the plate. :Blasphemy: Yeah, I don't care - I miss BBQ sauce and G Hughes Smokehouse Sugar Free hickory sauce is pretty tasty.

Jrogers84 said:

Also brisket in my area is 3.69 for Costco prime. B1g1 chucks at Kroger....6.99/lb. Robbery.


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Thanks all - yeah, it was tasty but it was tastier with the au jus that I collected from the cook.

And 6.99/lb for chuckies? :twitch: I don't care if it's BOGO - that should be considered grand theft!

Thanks for all the compliments!


6.99/lb for chuckies? <-- Highway robbery

Joe Black said:

Would you lease share your prep and target IT ? Thanks in advance.

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Sure thing!

The Chuckies don't need any trimming unlike brisket.

Just use whatever rub you like; I used S&P on one and Montreal Steak seasoning (McCormick's Grill Mates) on the other. Let it rest at room temp for 30 - 45 minutes while I'm getting my chimney of coals ready.

I bury about 5 - 6 (4 decent fist sized chunks) chunks of wood - for beef, I use post oak whether it's brisket, beef ribs, chuckies, etc. I'm sure you can use pecan, hickory or whatever you like.

The key though is to bury the wood underneath the charcoal - I just used KBB for this cook. Since this was a H&F cook, when my fully chimney is lit, I dump the hot coals over the entire bed of coals and buried wood in my WSM. (For low & slow, I use the Minion method aka donut method, etc.) But for Hot & Fast, I want all of my coals to be lit so I can get to around 350F.

Also -- I cook w/o the water pan in the WSM at this point!

For the first 2 hours, every 15 mins, I'll spin the grate 90 degrees to help the cook since the WSM will have hot spots; this way the meat cooks evenly. At the 2 hour mark, I'll spritz so the meat stays moist and the corners aren't burning. I'll also put the empty water pan back into the WSM. Do NOT fill it with water.

I put the pan back in since I want the temps to come down from 350F closer to 275 - 300F for the last 1.5 hours of the cook.

Keep spritzing & rotating the grill grate every 15 minutes; check temp for IT, I believe I got 207F on these.

Hope that helps!

(I gotta start keeping a journal to make sure that I have all the steps down!)