A tale of two chuckies, a marinade, and a pint of nekkid brine...

[Abelman]

Looking forward to your non-impressions

Interesting experiment

[Richtee]

Indeed the brined one looks kinda leathery...Rich suggested I add some rub to help with the bark but I didn't want to compromise the "test" by adding flavors...Trying to give the brine the ultimate test by letting it stand alone...Quite sure it will be awesome...

oops..sorry. Been plowing $^&% snow all $&^% day. Sausage class was cancelled yesterday... and damn glad it was. It's F'ed up here.

Leathery... hmm... yeah, I was wondering if it might "seal up". But. I don't think that's gonna go very deep. Beef is a little different... That Lori Frazee/Barn Goddess brines her briskies all the time. Guess I should give one a run.

How's they coming sir?

[SMOKE FREAK]

How's they coming sir?

Ya know Im one of those guys that says the longer it takes the better it will taste...Goes for brisket, chucks, pork butt, etc...

However Im getting kinds impatient...(hungry)...Thinkin bout foiling to speed up the process...Or maybe not...(hungry)...

Temps are rising slowly...Oh so slowly...(hungry)...

[Richtee]

Ya know Im one of those guys that says the longer it takes the better it will taste...Goes for brisket, chucks, pork butt, etc...

However Im getting kinds impatient...(hungry)...Thinkin bout foiling to speed up the process...Or maybe not...(hungry)...

Temps are rising slowly...Oh so slowly...(hungry)...

Foil might not be bad... might loosen up the "skin"?

[AJ]

Do you add any stock or liquid when you foil the chuckies, or just let the captured natural juices do the steaming?

[SMOKE FREAK]

Jim's original recipe calls for beef broth and chopped scallions in the pan below the meat...

I just foiled/tented the whole thing in hopes of speeding things up...
I'm lookin at 7+ hours and the IT is barely over 130...Got folks expecting to eat before 7:00...Doubt that's gonna happen......7 hours for a couple of little ol 3# roasts?...Its gonna be gooooood...(hungry)...

[Richtee]

What temps ya got going on? 300-325 apparently don't bother beef...

[SMOKE FREAK]

Ya know Im one of those guys that says the longer it takes the better it will taste...Goes for brisket, chucks, pork butt, etc...

However Im getting kinds impatient...(hungry)...Thinkin bout foiling to speed up the process...Or maybe not...(hungry)...

Temps are rising slowly...Oh so slowly...(hungry)...

Cooker been running tween 220 and 260 all day...24 degrees with a north wind 10-20...Kinda light by Ks. standards...Not sure why the beasts are taking so long but it'll be alright...With the foil on Im gonna run up the heat a bit but still cant get myself to rush it too much...(hungry)...IT is already starting to climb...

[Abelman]

Ya know Im one of those guys that says the longer it takes the better it will taste...Goes for brisket, chucks, pork butt, etc...

However Im getting kinds impatient...(hungry)...Thinkin bout foiling to speed up the process...Or maybe not...(hungry)...

Temps are rising slowly...Oh so slowly...(hungry)...

I agree...made a big pot of chili today, but can't eat it until the game tomorrow. Kids asked for heat. I hope I didn't overdue it . Tastes good to me so far.

Sorry for the derail ...back to our regular scheduled programming .

[Fishawn]

Is it done yet?

[SMOKE FREAK]

Is it done yet?

Dammit man....Im trying as hard as I can but these things just wont cooperate

[Fishawn]

Getting hungry Craiger (tap, tap, tap)

[SMOKE FREAK]

dammit man....im trying as hard as i can but these things just wont cooperate

hungry!!!!

[Fishawn]

And heres the guests......

[BBQ Engineer]

Check now....