Been Cooking a fair bit, drinking a bit more... Half of what I cooked I didn't get a photo of due to the eating and drinking... Been busy, so barely been on the forums. Lack of football is somewhat ****e. Baby back ribs, smoked Beef chuck with chimichurri, smoky mac and cheese (before it was roasted) and more pizza. No photos of wings, hot links, shwarma kebabs and flatbreads.
I'll dry brine it uncovered in the fridge for 24 hours (this time with a peppery rub to get a good dark bark), bring it out to come up temp overnight and sling it on the smoker in the morning. I'll smoke it @100-110c using good quality lumpwood charcoal and some small oak and olive splits it till it stalls (usually about 65-75'c), spraying it with apple juice or something similar every so often so it doesn't get too dry. Once it's at that stage, I'll wrap it in foil with a splash of apple juice or ale and then up the temp to maybe 120-130c and roast it off till it's 92c ish and then rest it for an hour. This one sliced nicely rather than pulled, which was what I was after. Was amazing. Chuck is a great way to get a good quality result and is much cheaper than a proper packer brisket.
