Chuckies!!!

[outside ed]

The flavor was all that I hoped it would be but I was hoping to pull rather than slice. The family just loved though so I must done something right. Thirdeye you are going to make me get another monitor if you keep putting those type pictures on the board because I will take a bite out of this one. Thank you for the comments everyone. Ed

 

[outside ed]

Keale, I am able to get the sausage at a local grocery store here in Springfield. They make a lot of fresh sausage every couple of days so it's a hit or miss if you get any because it goes quick when they set it out in the display. Ed

 

[DaChief]

OK...Chuckie is moving up higher on my to-do list now!!!!

 

[thirdeye]

OK...Chuckie is moving up higher on my to-do list now!!!!

Start with a big'un...more possibilities to work with.

 

[Meat Burner]

keale, have you tried any chuckies on your UDS yet? The fatty is easy and my UDS take about 2 1/2 hrs.

 

[QansasjayhawQ]

Excuse the ignorance but, What's a chuckie?

Hey - don't worry about it! The only excuse for ignorance around here is not asking! :-D

I believe (and anyone and everyone correct me if I'm wrong) that a chuckie is a chuck roast. It comes from the shoulder area and can be a pretty tough pice of meat - which makes it a prime candidate for low and slow smoking!

Here's a link to a diagram that might help.

http://www.certifiedangusbeef.com/chef/cuts.php

 

[keale]

keale, have you tried any chuckies on your UDS yet? The fatty is easy and my UDS take about 2 1/2 hrs.

Thats where I did my chuckies, on the uds, I did the fatty in my verticle smoker/homemade, and for some reason did a 3-3, on them, yup, over cooked! and dry...Soon as they go on sale, I will try again, 5.99 a lb, is crazy!!