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Twin Chuckies (Smoked with Maple & Cherry)
One of the things that's better than a Smoked Chucky, is Two Smoked Chuckies!!!
Day #1:
I rinsed with cold water & dried two Chuckies with paper towels.
Then coated them first with Worcestershire Sauce (thick), and Montreal Steak rub.
Then wrapped in plastic wrap, and into the fridge for an overnight stay.
Day #2:
Pre-heat smoker to 240˚ (close top vent for pre-heat).
Put Chuckies on one MES 40 smoking rack, sprinkle with a little Brown Sugar, and put that rack in #2 position.
Load bottom of AMNPS with 2/3 Maple----Top 1/3 Cherry (per Todd's suggestion).
Light one end with my "Fat Boy" propane torch.
Put AMNPS on the bars, to the left of the MES chip burner.
Cut heat back to 230˚. Open top vent all the way.
After 4 hours at 230˚, I sterilized my probes, and inserted them into my Chuckies.
The one was at 156˚, and the other was at 157˚.
When my Chuckies were at 171˚ and 166˚, I killed the smoke production.
I wrapped the Chuckies individually in doubled foil, and added the following in each package.
Foil Juice:
4 ounces of Apple Juice.
1 ounce of Ken's Teriyaki Marinade.
2 ounces of BBQ sauce.
When they were at 210˚ and 204˚, with 70 minutes to go until Supper Time (5 PM), I cut the heat back to 100˚, and closed my top vent, but left them foiled, and in my MES 40.
At 4:50 PM the smoker temp was down to about 145˚, and my Chuckies were at 180˚ and 186˚. Pulled Chuckies for Supper.
Unwrap, pour juice from packages into container, allow to cool, put juice in fridge for fat separation---to be excellent Au Jus.
Take pictures & pull Beef.
Also Note: We did not care for the McCormick Grill Mates' Montreal Steak Rub. I only tried it because I saw it mentioned a few times. You don't know if you don't try.
That's about it.
Enjoy the pictures!!!!
Bear
One of the Chuckies all rubbed up:
Two Chuckies ready for an overnight stay at 37˚:
One end lit---Smoking nicely:
My set-up: I use that 9" X 12" piece of Aluminum plate, tilted up on the left side, to direct the heat over to the middle
of the smoker, instead of letting the heat run straight up to the exhaust vent.
During this particular smoke, my ET-732 stayed within 5˚ of the MES digital temp readout the whole time.
You can also see where I always put my AMAZING Smokers in my MES 40.
This picture shows how much smoke I like to have coming out of my fully open exhaust vent.
Not much more----Not much less, but Less would be better than More "IMHO":
Back to my 2 Chuckies and the juice I saved, just after removing from their foil packages.
The lid goes on the juice, and into the fridge, in the back, so it doesn't get bumped:
Pulled Beef is a beautiful thing IMO:
My Supper (first helping---LOL):
Close-up:
Au Jus on right---Fat on left. I just run a knife all the way around, and pop it off in one solid piece.
I throw the fat frisbee out in the yard, for the birds.
The birds have been waiting out there, since they saw me taking the Chuckies out of the Smoker:
Next Day Snack Time---First some pulled Beef in Au Jus (Nuked up):
Then some shredded Mozzarella (I was out of Provolone), and some left over taters:
One of the things that's better than a Smoked Chucky, is Two Smoked Chuckies!!!
Day #1:
I rinsed with cold water & dried two Chuckies with paper towels.
Then coated them first with Worcestershire Sauce (thick), and Montreal Steak rub.
Then wrapped in plastic wrap, and into the fridge for an overnight stay.
Day #2:
Pre-heat smoker to 240˚ (close top vent for pre-heat).
Put Chuckies on one MES 40 smoking rack, sprinkle with a little Brown Sugar, and put that rack in #2 position.
Load bottom of AMNPS with 2/3 Maple----Top 1/3 Cherry (per Todd's suggestion).
Light one end with my "Fat Boy" propane torch.
Put AMNPS on the bars, to the left of the MES chip burner.
Cut heat back to 230˚. Open top vent all the way.
After 4 hours at 230˚, I sterilized my probes, and inserted them into my Chuckies.
The one was at 156˚, and the other was at 157˚.
When my Chuckies were at 171˚ and 166˚, I killed the smoke production.
I wrapped the Chuckies individually in doubled foil, and added the following in each package.
Foil Juice:
4 ounces of Apple Juice.
1 ounce of Ken's Teriyaki Marinade.
2 ounces of BBQ sauce.
When they were at 210˚ and 204˚, with 70 minutes to go until Supper Time (5 PM), I cut the heat back to 100˚, and closed my top vent, but left them foiled, and in my MES 40.
At 4:50 PM the smoker temp was down to about 145˚, and my Chuckies were at 180˚ and 186˚. Pulled Chuckies for Supper.
Unwrap, pour juice from packages into container, allow to cool, put juice in fridge for fat separation---to be excellent Au Jus.
Take pictures & pull Beef.
Also Note: We did not care for the McCormick Grill Mates' Montreal Steak Rub. I only tried it because I saw it mentioned a few times. You don't know if you don't try.
That's about it.
Enjoy the pictures!!!!
Bear
One of the Chuckies all rubbed up:
Two Chuckies ready for an overnight stay at 37˚:
One end lit---Smoking nicely:
My set-up: I use that 9" X 12" piece of Aluminum plate, tilted up on the left side, to direct the heat over to the middle
of the smoker, instead of letting the heat run straight up to the exhaust vent.
During this particular smoke, my ET-732 stayed within 5˚ of the MES digital temp readout the whole time.
You can also see where I always put my AMAZING Smokers in my MES 40.
This picture shows how much smoke I like to have coming out of my fully open exhaust vent.
Not much more----Not much less, but Less would be better than More "IMHO":
Back to my 2 Chuckies and the juice I saved, just after removing from their foil packages.
The lid goes on the juice, and into the fridge, in the back, so it doesn't get bumped:
Pulled Beef is a beautiful thing IMO:
My Supper (first helping---LOL):
Close-up:
Au Jus on right---Fat on left. I just run a knife all the way around, and pop it off in one solid piece.
I throw the fat frisbee out in the yard, for the birds.
The birds have been waiting out there, since they saw me taking the Chuckies out of the Smoker:
Next Day Snack Time---First some pulled Beef in Au Jus (Nuked up):
Then some shredded Mozzarella (I was out of Provolone), and some left over taters:
. Nice job Bear
and thanks for sharin' everything!!
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