So I did a chcuck today that I rubbed up last night and left to rest in frige. Smoke/cooked @ 220 over oak, then finnished to a IT of 155 at which time I pulled, foiled, and allowed to rest.
Did a chuckie today Q-VIEW
- Thread starter dribron
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wlkwichita
Meat Mopper
Thank you, I am pretty happy with this one. Chuckies have always been an interesting challange for me. In many ways Briskets are alot easyer.. I am begining to learn them though...
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