First go at a beef chuck, have a nice marbled black angus cut given to me by a friend from his ranch. I'm not a marinater normally but went for it last night with a local marinade, soy based. For the yardbird i brined in salt/sugar, bay leaves, coriander and hot sauce.
Planning to take the chuck to 195-200. Black pepper rub to 170 then foil for a few and rest/finish. Smoker is at 275 with cherry wood. I'll throw the bird on last few hours of the smoke and pull with a white BBQ sauce
Planning to take the chuck to 195-200. Black pepper rub to 170 then foil for a few and rest/finish. Smoker is at 275 with cherry wood. I'll throw the bird on last few hours of the smoke and pull with a white BBQ sauce
