Hickory Smoked American Wagyu Chuck Flap

[Min]

Hi all,

I got a piece of wagyu chuck flap for Xmas gift and finally it was my day off yesterday.

So I decided to smoke this chuck using
Aaron Flanklin's recipe as a guideline.

I slathered with hot sauce and sprinkled salt and black pepper.

Hickory smoked at 275F for 5 hrs.

Transfered to foil pan, added bbq sauce and water. Covered the pan and back to smoker.

After 1.5 hrs, beef was at 194F, so I pulled out, basted with dripping and rested for 20 minutes before I slice.

Smoked chuck was tender and had a good bite with beefy and smoky flavour.

Here are some pictures and thanks for reading.

 

[chilerelleno]

Min, it looks good, betting it tasted even better.
Had to to be horns and tail above ordinary Angus beef.
Like!

But I can't help thinking... Pushing 200° and all that flavor adulterating sauce. :eek:
[Tells nagging negative voice to STHU]

 

[Min]

Min, it looks good, betting it tasted even better.
Had to to be horns and tail above ordinary Angus beef.
Like!

But I can't help thinking... Pushing 200° and all that flavor adulterating sauce. :eek:
[Tells nagging negative voice to STHU]

Thank you!!!

My boss and daughter like it with a glaze of bbq sauce. I am a minority at home. LOL

 

[SmokinAl]

That looks delicious!
Al

 

[Min]

That looks delicious!
Al

Thank you Al.

It was delicious.