First Q'view - 5lb Chuckie .......

[stangly]

Hey all, already been to roll call. So I figured I'd post this one up quick. Did up a 5lb chuckie today that came out great. It was on for about 11 hours at 225-230 and was soooo worth it. Nothing special on the rub, just salt/pepper and a sprinkle of montreal steak. Spritzed w/apple juice throughout and fully basted also at 160 when wrapped in foil for the duration (took it up to around 195-200, which was cool cause some pulled and some needed slicing). For some reason, when it comes to certain cuts of beef, I feel less is more sometimes when it comes to seasoning/rubs. I'd love some feedback on that thought. One thing I did notice, was that the bark turned out pretty exceptional for a chuckie

. Nothing exciting as far as sides with this one, just taters and some veggies. Next time I'll have more pics, I'm still new here, but here goes ...









Thx - Dave

 

[austin]

MmmmMmmmMM send a piece of that over here.

Good job!

 

[que-ball]

Very nicely done. Welcome to the forums!

 

[smokey paul]

Welcome and great looking meat.
wished my garage was that empty, then i could smoke/cook in the garage when the wind comes up. LOL

 

[stangly]

Thx everyone. Ever try to move a 'hot' smoker when it starts raining? That experience made permanent room for them in the garage, it actually rained for the last few hours tonight, no probs here ... Lol!

 

[pineywoods]

Looks great and I agree sometimes less spices added the better

 

[stangly]

Thx Piney, I'll make sure that my next post/dish is little more detailed with a lot more qview. Happy smokin' ... Dave

 

[caveman]

It does not matter in my book as long as the cook & those partaking of the meal are happy. Good looking smoke!!