I've did some searching and found alot of info, but any thoughts on just treating a chuck like a brisket? Good or bad? I like simple, just some season salt, a little rub, and smoke til she's done.
post #1 of 6
7/7/16 at 5:25pm
The guy gave good advice. Chuck is a little hard to slice because with most cuts the Grain runs vertically instead of horizontally like a Brisket. I usually take Chuck to the Pulling stage for easy handling. Taste is just as good...JJ