This is the third chuck I've smoked. First two did not turn out so well. This one did. Started at 6:50 Saturday morning. Mustard slather, rubbed with Hey Grill Hey's beef rub recipe. Set the smoker at 250, smoked til internal temp was 165, at 12:25 pm. I did spritz, 50/50 ACV & h2o, at the three hour mark. Although I don't think it needed it. Safety first. Wrapped with 1/4 cup of Better Than Bouillon broth and about a 1/4 stick of butter on top. Pulled it from the smoker at 201 int temp, at 2:15 pm. Surprised how fast it went from 165 to 201. Rested for 2 hours, on the counter, in the foil. Turned out really good. Only regret was that I did not slice it, just tore at it. Great smoke flavor and plenty of black pepper. Definitly will be doing this again.
