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T.G · 09-22-2013, 08:30 AM

Thanks for the info on the coal slag abrasive.

I can't tell which specific cut of chuck you have, but in my experience they all cook about the same. I cook them exactly like I would a pork butt or shoulder, as it's the same muscle group.

I've never had a problem with sugar in the rubs on chuck or any beef cut for that matter. When I've been in a pinch and had to use store bought, I'll cut about 1:1 with granulated garlic & paprika to keep the salt in check.

09-22-2013, 08:30 AM	#4138
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,565 Trading: (37)	Re: What's in your smoker? Thanks for the info on the coal slag abrasive. I can't tell which specific cut of chuck you have, but in my experience they all cook about the same. I cook them exactly like I would a pork butt or shoulder, as it's the same muscle group. I've never had a problem with sugar in the rubs on chuck or any beef cut for that matter. When I've been in a pinch and had to use store bought, I'll cut about 1:1 with granulated garlic & paprika to keep the salt in check.