Dry brined for 12 hours overnight, rinsed it, patted it dry, rubbed with yellow mustard then coated with kosher salt and course black pepper. Smoked at 250 until internal stalled at 150. Wrapped in butcher paper then cranked it up to 275 for the rest of the time until it got to 200. Pulled then rested an hour.
by realistnotpessimist2
6 Comments
This looks great 👍
Hell yea, ive been smokin chuck all day today too!
Coarsely ground*
Also, dang you made me wbh to try a chuck again. That’s the poor man’s brisket right?
Looks delicious and mouth watering 😋
Chuck that… into my mouth
Try this?
Smoke it for four hours and then switch to the slow cooker following a Mississippi pot roast recipe on low until it hits 203°
Twas awesome