Hereeez chuckie Q-VIEW

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dribron

Meat Mopper
Original poster
Apr 9, 2010
214
10
Elk River MN
Had yet another short day at work, so I popped a littel chuckiy in the smoker. It is just under four pounds. I rubbed her up with paprica, onion and garlic salt, ground black, and white pepper, kosher salt, dark brown sugar, chilie pepper, and cumin. Smoked it at 220-230, wrapped it up at 165, and smoked her for right about 7 1/2 hours to 190, then pulled her let her rest and tossed her on the dinner table.


H
 
Yeah!!! I am digging this.
PDT_Armataz_01_34.gif
points.gif
 
It was screaming good. One of the few things I have smoked over cherry. I have always been fond of hickory, oak, and misque. Lattly I have been trying out other woods..
 
Didn't even think about that, I snapped them right before dinner, which was running late. Next time I'll make sure of it.....
icon_redface.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky