Braised & Deglazed
Brining, curing and rubbing overnight with spices improves the final bark.
Smoke the chuck at 300°F/150°C for about 4 hours.
Optional: Use a pellet tube smoker for extra smokey flavour!
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.
Let the chuck rest with the foil vented slighlty for another for 1+½ to 2 hours.