OK... so after watching Dude turn out all those amazing looking chuckies I had to give it a try. Safeway had a buy-on-get-one (BOGO) on chuck roasts, so picked up two, one was 2.87 lbs. other was 3.23 lbs.
I picked up a spice rub from Winco that is roasted garlic, sea salt, dried red bell pepper, and crushed hot red pepper flakes.
This one is my old standby - Stubbs BBQ rub, it is a no salt rub, but very flavorfull, and I did add some kosher salt to it as well.
After rubs were on I hit them both with a tiny bit of EVOO to get the magic going. Here is a shot of the ingrediants:
Got them on the Char-griller, ran at 225-250° for 3 hours, adding 2-3 chunks of hickory to the fire box every 45-60 minutes. Was gonna do some chicken leg quarters to fill up the extra space, but never got round to them
:
I foiled them at 165(ish)... one was up to 175... lol. I put a very small splash of Pyramid Heferweisen in each foil - happened to be the beer I was drinking at that time.
Let them cook for another 2 1/2 hrs. Pulled when internal temp hit 205 on one and 210 on the other. Rested for 1 1/2 hrs. in a cooler, and here is the roasted garlic rub one (forgot to take a picture of the other):
... and garlic one pulled:
... and Stubb's rub one pulled (rememberd this picture.. lol):
Both very tasty and moist! Thanks to all the posts that showed how to do a good chucky!
I picked up a spice rub from Winco that is roasted garlic, sea salt, dried red bell pepper, and crushed hot red pepper flakes.
This one is my old standby - Stubbs BBQ rub, it is a no salt rub, but very flavorfull, and I did add some kosher salt to it as well.
After rubs were on I hit them both with a tiny bit of EVOO to get the magic going. Here is a shot of the ingrediants:
Got them on the Char-griller, ran at 225-250° for 3 hours, adding 2-3 chunks of hickory to the fire box every 45-60 minutes. Was gonna do some chicken leg quarters to fill up the extra space, but never got round to them
I foiled them at 165(ish)... one was up to 175... lol. I put a very small splash of Pyramid Heferweisen in each foil - happened to be the beer I was drinking at that time.
Let them cook for another 2 1/2 hrs. Pulled when internal temp hit 205 on one and 210 on the other. Rested for 1 1/2 hrs. in a cooler, and here is the roasted garlic rub one (forgot to take a picture of the other):
... and garlic one pulled:
... and Stubb's rub one pulled (rememberd this picture.. lol):
Both very tasty and moist! Thanks to all the posts that showed how to do a good chucky!
