LMichaels
TVWBB 2-Star Olympian
So, yesterday I found a gorgeous 3" thick (maybe 4-5lb) Chuckie at Sam's. Was looking again online for ideas. Seems like the "go to" is cook at smoke at 220-250 (I'm running 235) until meat hits 165, pull, wrap in paper or foil bump smoker to 280-300 and cook until probe tender 202-205 internal.
However I thought I saw someone mention on here cooking until medium med/well and slicing like a rib roast. Did I imagine that? Inquiring minds want to know. Saw brisket prices now and I almost fainted dead away (high $90 to low $110) range?! WTH is going on here?! Anyway not gonna give up on brisket but had a taste for Q this week and wanted something smaller, faster and easier to handle.
Words of wisdom and encouragement always welcome. This thing was no "cheapie" coming in at around $35. But it looked so gorgeous and kept calling out to me "smoke me smoke me". Couldn't help myself
BTW it's on Big Z, and FWIW that new igniter is "da bomb". She was rollin coal in less than 90 seconds and fully "lit off" in 90 seconds. How did I never know about these things?
However I thought I saw someone mention on here cooking until medium med/well and slicing like a rib roast. Did I imagine that? Inquiring minds want to know. Saw brisket prices now and I almost fainted dead away (high $90 to low $110) range?! WTH is going on here?! Anyway not gonna give up on brisket but had a taste for Q this week and wanted something smaller, faster and easier to handle.
Words of wisdom and encouragement always welcome. This thing was no "cheapie" coming in at around $35. But it looked so gorgeous and kept calling out to me "smoke me smoke me". Couldn't help myself
BTW it's on Big Z, and FWIW that new igniter is "da bomb". She was rollin coal in less than 90 seconds and fully "lit off" in 90 seconds. How did I never know about these things?
