chilli molido powder
chopped dried chipolte peppers
pinch of salt
5 cubes of chipolte bullion
This is my rub and I use about equal parts of all of the above to taste
I coated the chuckie with evoo and applied the rub to sit for 24 hours.
Smoked at 225 over apple wood to 165 and mopped with apple juice and tequilla every hour after 100 degrees was reached.
Wrapped in banana leaves and foil.
Oven baked at 250 until 205 internal.