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First time Chuckie cook

Hillbilly BBQ

Hillbilly BBQ

is one Smokin' Farker
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Well all these Chuckie threads on here inspired me to try this. I drove over early this morning to my favorite butcher and he hand cut just shy of a 4#'er for me.

Did some prep work on it to include some Kosmos and I am using my own Brisket rub. Cooking today on the iCube at around 280-300# will finish off wrapping with some fresh red onion and beef stock.

Using a mix of Oak and Cherry for wood today, with Fogo lump coal.

Ill update pics throughout the cook as always!
 

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Fwismoker said:
Love me some chuckie...looking good!
Click to expand...

Thanks, pretty excited about this one. Just chopped up large slices of red onion and have some pealed baby carrots I am going to throw in when I wrap. I have a half pan underneath collecting drippings filled with some rub, beef stock and some caramel porter.

I will use the half pan for wrapping.
 
Hillbilly BBQ said:
I found that recipe today, not sure this is far off from it. But I will give that a shot too!

My Brisket rub has a strong salt and pepper base.
Click to expand...
Brisket Rub will work well, I've used S/P and Slap Yo Daddy's Moola Beef, just be careful with the jalapeños if you have people who don't like heat.

I have 2 chuckles thawing now going to cook them up just like I would a Brisket, wrap in BP when I have the color I'm looking for then cook till probe tender.

Should have wrapped this one about 30 minutes earlier, still tasted good.

IMG_0160_zpslhkw28bb.jpg
 
Well it turned out pretty well! Family enjoyed and request was made to make again :)

Made some gravy out of the drippings. Got a nice smoke ring, and paired this with a nice wine I just brought back from my Europe trip last week.
 

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Smoked chuckie is one of the best things you can ever cook. You nailed that slicer for sure. Next time try the pullable version. You will not be disappointed.
 
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