This came from the last beef I had processed. I don't think I've had a chuck that was in a net like this one, but we're gonna go with it.
I kept it simple. A little rub down with olive oil and just some kosher salt and coarse black pepper for my rub.
Ran the Camp Chef at 225 for the first couple hours to get more smoke on it, then bumped it up to 275 for the rest of the time. Foiled it at around 155, and pulled it at 205.
Had some tater salad, cole slaw, and a few reheated ABTs with it. It came out super moist and tender.
I kept it simple. A little rub down with olive oil and just some kosher salt and coarse black pepper for my rub.
Ran the Camp Chef at 225 for the first couple hours to get more smoke on it, then bumped it up to 275 for the rest of the time. Foiled it at around 155, and pulled it at 205.
Had some tater salad, cole slaw, and a few reheated ABTs with it. It came out super moist and tender.
