Treated this just as I would a regular chuck, but brought it to 190 degrees for slicing. Turned out incredibly tender without falling apart. This might be one of my favorite cuts!
Made some smoked beans and smoked baked potato for sides and finished off with gravy from the smoked drippings.
Rubbed with SPOG and smoked on the kettle @ 250-275 with hickory. Wrapped the last hour to get to temp.
Made some smoked beans and smoked baked potato for sides and finished off with gravy from the smoked drippings.
Rubbed with SPOG and smoked on the kettle @ 250-275 with hickory. Wrapped the last hour to get to temp.