Crucify me, but I might actually like a 10 hr Chuck more than brisket.
S&P + AC vinegar vacuum overnight. Pat dry and re-salt/pepper in a.m. Smoke at 225° until 165° then tight butcher paper wrap until 195° internal. Suspect thermometer so it got a bit overcooked but I’m not crying cuz damn, that smoke ring got my neighbors staying up late looking for givins …
by sjs11up
3 Comments
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I’m about the same way recently. I see a chuck on sale and it’s getting smoked. Perfect when you don’t need 12-15lbs! I also love a big pot of pinto beans with smoked chuck in it!
I use Killer Hogs BBQ rub, cover overnight then smoke basically same as you.
Looks pretty damm good from my vantage point.