First Chuckie Saturday

str8upcop04 · 03-29-2013, 11:29 AM

So I'm doing a 5 lb. Chuckie for the first time tomorrow. My thinking is injected with Kosmo's Brisket Marinade tonight, tomorrow rubbed with Todd's Dirt, smoked with oak and hickory @225-250F, panned & foiled at internal temp of 160ish over a bed of bell peppers, fajita seasoning, & onion...oh yeah and some Guiness pulled when probe tender....maybe 205F or so but definately when butter soft. Thoughts, comments, and general feedback appreciated. PrOn to follow!

Happy Easter Farkers!

Bluesman · 03-29-2013, 11:35 AM

Sounds like your on track. The only comment I have is the injection. If this is your first one, don't inject. Smoke it until it hots 160* internal then do as you described until probe tender. Shred it and put it back on uncovered to reduce the juice by half. Post some PR0N and good luck

Big George's BBQ · 03-29-2013, 11:41 AM

Quote:

Originally Posted by Bluesman

Sounds like your on track. The only comment I have is the injection. If this is your first one, don't inject. Smoke it until it hots 160* internal then do as you described until probe tender. Shred it and put it back on uncovered to reduce the juice by half. Post some PR0N and good luck

Agree with thiss Check out thirdeye's blog He has a great write up on chuckies

MisterChrister · 03-29-2013, 12:48 PM

Quote:

Originally Posted by Bluesman

Sounds like your on track. The only comment I have is the injection. If this is your first one, don't inject. Smoke it until it hots 160* internal then do as you described until probe tender. Shred it and put it back on uncovered to reduce the juice by half. Post some PR0N and good luck

This.

fantomlord · 03-29-2013, 01:34 PM

Quote:

Originally Posted by Bluesman

Sounds like your on track. The only comment I have is the injection. If this is your first one, don't inject. Smoke it until it hots 160* internal then do as you described until probe tender. Shred it and put it back on uncovered to reduce the juice by half. Post some PR0N and good luck

Quote:

Originally Posted by MisterChrister

This.

agreed...keep it really simple the first time through, then start changing things later if you feel like you still want to

03-29-2013, 11:29 AM	#1
str8upcop04 Knows what a fatty is. Join Date: 07-05-12 Location: Harrisburg, Pennsylvania	First Chuckie Saturday So I'm doing a 5 lb. Chuckie for the first time tomorrow. My thinking is injected with Kosmo's Brisket Marinade tonight, tomorrow rubbed with Todd's Dirt, smoked with oak and hickory @225-250F, panned & foiled at internal temp of 160ish over a bed of bell peppers, fajita seasoning, & onion...oh yeah and some Guiness pulled when probe tender....maybe 205F or so but definately when butter soft. Thoughts, comments, and general feedback appreciated. PrOn to follow! Happy Easter Farkers! __________________ WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke

03-29-2013, 11:35 AM	#2
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Sounds like your on track. The only comment I have is the injection. If this is your first one, don't inject. Smoke it until it hots 160* internal then do as you described until probe tender. Shred it and put it back on uncovered to reduce the juice by half. Post some PR0N and good luck __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove