A Chuckie is an inexpensive way to have beef smoked like a brisket.
I've used homemade rub which is listed here:
1 TBL spoon Paprika - Spanish or Hungarian. Sweet works well too.
1/2 Tsp Cayenne Pepper - Adjust to HEAT your tolerance
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 1/2 Tsp Salt - I use the large ground Kosher Salt
1/2 Tsp Ground Black Pepper
1 Tsp Ground Cumin
2 1/2 TBL Dark Brown Sugar
1/8 Tsp Ground Cinnamon
1/8 Tsp Ground Cloves
1/8 Tsp Ground Nutmeg
Read more: http://pigpyratesbbq.blogspot.com/2010/08/making-rub-for-all-yer-q-and-other-such.html#ixzz1MMEHqofQ
I gave the meat a generous coating of rub and wrapped it in plastic wrap to rest and let the flavors mingle well.
After firing up the smoker (I am using the Brinkman above) and letting the temp come up I filled the water pan with an Apple Juice and Apple Cider vinegar and water mix to help keep the meat moist.
After the second hour I used a solution of Apple Juice and water to spray the meat with to add more moisture to keep the meat from drying out. Do this every thirty minutes until the cook is finished.
When the temp comes up to 160 degrees you can remove the meat from the smoker and wrap in heavy aluminum foil to allow it to rest for about 30 minutes. After it rests you can then slice it just like you would for a brisket. Cut across the grain and slice it thin.
Make a sandwich add some sides and have yourself a real good time!
