I got hold of a couple of chucks and decided to do a pulled beef and a corned beef. I made up a Morton Sugar Cure brine and injected one of the chucks. Left it sitting in the fridge for 48 hours.
Out of the fridge, rinsed, let sit in the fridge overnight and then seasoned with a little olive oil, garlic and pepper. The other chuck got a rubdown with some of Reds homemade rub.
Here is the corned beef straight from the smoker at 205.
This stuff makes an awesome sandwich. I saved a mess of this and made some homemade eggrolls with it. Because it has a salty flavor, it went really well in the eggroll.
I am always amazed at the differences in texture and flavor you can get out of the different cuts of meat and the different methods of curing.
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