Braised & Deglazed
01
Brining, curing and rubbing overnight with spices improves the final bark.
02
Smoke the chuck at 300°F/150°C for about 4 hours. Optional: Use a pellet tube smoker for extra smokey flavour!
Step 3
04
Add a cup of beef stock to a BBQ tray and wrap with aluminum foil. Continue cooking for 1+½ to 2 hours or until fork tender.
05
Let the chuck rest with the foil vented slighlty for another for 1+½ to 2 hours.
Step 6