- May 9, 2010
- 418
- 426
Plan on trying my first smoked chuck this week while I’m on vacation. What kind of rub is best to use on something like this? Should I just use the rib rubs I have on hand? Should I just go with salt and course pepper? I’ve even seen a Stubbs brand beef rub at the store that sounds intriguing that has coffee in it!
also, what kind of liquid is best to use during the braise phase? Just a little beef stock or is there something better?
still haven’t decided how I’m going to eat this. Might just pull it and eat it as is, or making sandwiches with some melted cheese and onions sounds intriguing too.
also, what kind of liquid is best to use during the braise phase? Just a little beef stock or is there something better?
still haven’t decided how I’m going to eat this. Might just pull it and eat it as is, or making sandwiches with some melted cheese and onions sounds intriguing too.