Can I confess I was getting a wee bit fed up with pulled pork.
Saw a lovely looking 2kg piece of chuck in Turner and George on Saturday and impulse bought.
On the Weber OTP this morning around 6am. Rubbed with Pitt Cue beef rub
10 hours at 225-230F. Started off with some mesquite chips for a bit of intense smoke followed by some applewood chunks. 2x2 snake with aussie heat beats. Temp held really well. Foiled after 4 hours with a splash of apple juice. Took it to 203F, then into a cool box for a few hours waiting for the folks to arrive. Pulled into big, moist, meaty chunks.
Never uploaded photos before and not exactly David Bailey, but you get the general idea.