First Chucker for me, about 2 pounds..... Heavy Arthur Bryant rub, smoked with Hickory @ 225* Mopped with Homemade ketchup & vinegar based bbq sauce, thinned with beer, worsteshire & jalapeno tabasco. Foiled at about 165* & added the rest of the mop sauce.....Pulled at 205*, rest for an hour, then pulled, redistributing the leftover juice/sauce.
IMO, this rivals brisket, and just might be better!.....It took about 5.5 hours in the MES start to finish....So being able to do a smaller chunk of meat in a shorter amount of time & achieving great results has its advantages. I will be doing another one soon, probably this weekend. Thanks to all who gave me input.
IMO, this rivals brisket, and just might be better!.....It took about 5.5 hours in the MES start to finish....So being able to do a smaller chunk of meat in a shorter amount of time & achieving great results has its advantages. I will be doing another one soon, probably this weekend. Thanks to all who gave me input.