Many thanks to SOB and Pops for your help on this one.
I rubbed it down with Lea & Perrins Thick Worcestershire Sauce and Jeff’s Naked Rib Rub, wrapped it with plastic wrap, and put it back in the fridge overnight
I wanted to smoke the chuck eye to an internal temperature of 200⁰ for pulling. I started out smoking at 225⁰, but after 5 hours it was only 155⁰so I kicked it up to 250⁰and smoked it for another hour. Because it was time to eat I pulled it off at 165⁰ and let it rest for 15 minutes before carving.
I was surprised by how fast the chuck eye got cold.
Even though I could see the juice running out of as I cut it I thought it was a tad too dry for my liking, but everyone else thought it was just right.
I used 1 chunk of hickory and 1 chunk of cherry for the smoke. the cherry was a good addition, but I think it could have used a touch more hickory.
I expected more flavor out of this cut than what it came out with. It was ok and everyone liked it, but either I’m getting more critical of my work or my critics are getting easier to please.
Thanks for looking