ShencoSmoke
is Blowin Smoke!
- Joined
- Jul 2, 2013
- Location
- The...
I made some blackjack sauce last week after being motivated by the "favorite sauce" thread. Ran over to the Food Dog this afternoon to find something to put it on. I saw these and before I knew it they were in the cart. I have never cooked them before so why not. Basically long strips of chuck, and yes, I paid too much.
Rubbed down with brisket rub
Here they are after 1.5 hours on the UDS @ *300, right before I wrapped them with a little blackjack sauce in the foil
And after another 2 hours at *275 (3.5 hours total cook time), finished with more Blackjack
These things were fork tender with great bark, it was all good. And the blackjack sauce is the REAL DEAL. To be honest, when I first made it I thought it had too much chile powder. But after a week in the fridge getting happy, it was perfect on the beef, I could drink it.
Thanks for looking.
Rubbed down with brisket rub
Here they are after 1.5 hours on the UDS @ *300, right before I wrapped them with a little blackjack sauce in the foil
And after another 2 hours at *275 (3.5 hours total cook time), finished with more Blackjack
These things were fork tender with great bark, it was all good. And the blackjack sauce is the REAL DEAL. To be honest, when I first made it I thought it had too much chile powder. But after a week in the fridge getting happy, it was perfect on the beef, I could drink it.
Thanks for looking.