Chu-sket pron

[Aawa]

I wanted brisket this weekend, but doing a big practice cook next weekend which includes a brisket.  So no brisket this weekend.  Got around it by making a Chuckie brisket style.

The Rub - Adam Perry Lang's Beef Short Rib Rub
1/4 cup garlic salt
3 tablespoons butcher ground pepper
2 tablespoons chili powder
1 tablespoon lemon pepper
1 tablespoon kosher salt
1 teaspoon cayenne pepper

Cooked between 300-325 with pecan wood chunks on my kettle.

The pron


Separated the different muscles in the chusket so slicing was easier and big hunks of fat were in each bite.










Oh I also made some chicken.  I wasn't happy with my brine flavor profile, so I changed it up to something very simple and kept all the rest of my ingredients the same.  I was very happy with it.

Brine recipe
2/3 cup brown sugar
1/3 cup kosher salt
1/3 cup old bay
1 gallon of very cold water

Brined for 4 hours and then cooked on the kettle at 300 degrees with grape wood.  Rubbed with Plowboys Yardbird and sauced with 50/50 Blues Hog Blue and Tennesse Red.







I also made the same salad I had last night!  It went perfect with both the chicken and chusket.

[argentflame]

Super cook. Love the smoke ring.

[1911Ron]

Love the smoke ring on the chuckie and that chicken looks killer!

[Cuda Dan]

Wow nice job on the Chuckie brisket style. How long did you cook it for??

[Aawa]

Wow nice job on the Chuckie brisket style. How long did you cook it for??

It cooked around the 4 hourish mark.  So between 4-5 hours or so.

[rich]

That looks great!!