3 1/2 lb Chuckie

[Dick Anderson]

It's CAB, so I take it they have their own grading system. Nice marbling,though. I usually chunk them and they fall apart as they cook. No water in the pan, but plenty around the Weber, cause we have red flag warnings here.

[Henrik]

Good job on that chuckie, and barkalicious bark! Excellent choice of rub if I may say so ;-)

[jerrybell]

That's a great looking cook. Prime or choice? Do you use a water pan under the roast? Do you chunk it up or shred for the chili?

[Mr. Bones]

Great Job, nice chuckie, an congrats on postin pics!!!!
Ya've had quite th day, I'd say!

[gabulldog]

Nice looking chuck, beautiful color!

[RonB]

I'd eat that.

[Dick Anderson]

I lit the the snake at 7:30 and was up to temp by 8:30. Used Bonified Beef Rub (thanks Henrik!) after a 24 hr. dry brine. I had a single layer of KBB on top of a snake of 2X2 and maintained a pretty steady temp of 250-265. It just cruised to 170 by 1:00, so i put it in a pan with a half a cup of beef broth. Put it in the chest at 2:40, when we hit 205. 3 hrs faux cambro, then pulled enough for a sandwich, because tomorrow will be chili





Wow! I've been trying to attach photos since last October. I'm in!