chuckie question

Discussion in 'Beef' started by soafung, May 4, 2010.

  1. soafung

    soafung StickBurners

    me and the rest of my bbq team are having a friendly little throwdown on saturday. everyone will be cooking 2 racks of spares and an "other". one guy will be doing turkey breasts, one some sort of fish, one...i don't know, and i was gonna do a chuckie for beef flavor. i would do a brisket, but don't wanna be the guy that shows up still smelling of smoke and passes out after cutting his ribs, so a chuckie? how does it compare to a brisket flavor wise? will it be easier to keep moist? any help would be SUPER!
     
  2. soafung

    soafung StickBurners

    i made an executive decision. I'm gonna do pulled chuck roast. i will marinate the chuckie's the night before in brown ale (New Castle, Santa Fe Nut Brown, or something similar) with my brisket rub infused. i will lightly rub with said brisket rub an hour before putting on the smoker. spritzed with apple juice and brown ale.
     
  3. thunderdome

    thunderdome Master of the Pit

    People LOVE the pulled chuckie meat everytime I cook one.

    I usually rub the night before with a brisket rub (like Cookshack), then inject the next day before throwing on the UDS.

    I would suggest injecting the day of cooking with a mixture of beef broth and this stuff..promise it will be a hit
    [​IMG]
     
  4. Dale's rocks!! I love that stuff!
     
  5. Dale's is good stuff... i only used it a handfull of times, but it was yummy!
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now I think your way sounds better but then I'm not a fan of dales at all. So good luck and I'm sure the guys will like your chuckie.
     

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