this is my first chuckie in the MES 30 . . . after having information overload I went with my gut feelings on the prep . . . I didn't inject anything in it, I stabbed it several times with a big fork before I put it in a vacuum sealer bag with 2 tablespoons of water and 2 tablespoon EVOO friday morning, friday evening I just rubbed it with garlic powder, onion powder, fresh ground gourmet peppers and some fresh ground sea salt, wrapped in plastic and let it sit over night. I smoked it (using my new AMNS) with hickory wood at 220 until 165 IT, pulled, foiled added a little of the drippings with it, back on until it was 205 IT, wrapped it in a towel and put in a cooler for about 1 hour ( rest of dinner wasn't done yet) . . It was very moist with a good favor that reminded me of the old days when Dad wouldn't add anything to his meat, he always said if it is a good beef you don't need anything other then salt and pepper . . . I remember him hiding the sauces from the 'city' inlaws when they came to eat . . I asked the family to try it first without smothering it with sauces, 2 of the 3 loved it naked . .
feel free to offer up any advice . .