Had a go at chuckie burnt ends for Easter. Loaded up a tuperware with a 2.7lb choice chuckie, worstershire, and Jeff's rub.
Took it out at 8:30 and fired up my Camp chef STX, PB competition blend and an Amazn tube full of Apple. I would have preferred Hickory but its all i had.
Smoked for 4 hrs at 225.
Hit a stall at 146 degrees. Only climbed 4 degrees in 1.5hrs.
I was feel pressured for time so i foiled and cranked up to 300. Pulled chuck at 190.
Man it was smelling good! But i t was time to cut up, add some more seasonings and slather in Jeffs sauce. 2 more hours at 250* and here is the money shot.
Wife made the red skin garlic mashed, steamed green beans, and cornbread. It was a success. Tastebuds in heaven.
Parts of the chuck were extremely tender and other parts not. Flavor was excellent and will definitely make these again.
Took it out at 8:30 and fired up my Camp chef STX, PB competition blend and an Amazn tube full of Apple. I would have preferred Hickory but its all i had.
Smoked for 4 hrs at 225.
Hit a stall at 146 degrees. Only climbed 4 degrees in 1.5hrs.
I was feel pressured for time so i foiled and cranked up to 300. Pulled chuck at 190.
Man it was smelling good! But i t was time to cut up, add some more seasonings and slather in Jeffs sauce. 2 more hours at 250* and here is the money shot.
Wife made the red skin garlic mashed, steamed green beans, and cornbread. It was a success. Tastebuds in heaven.
Parts of the chuck were extremely tender and other parts not. Flavor was excellent and will definitely make these again.
