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.
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