Barbecue smoked beef chuck from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • twoyolks on July 19, 2018

    This is a really nice way to prepare beef chuck. It's much more forgiving than brisket and much easier to make it juicy. I used about half the size piece of meat and it cooked for a significantly shorter time. The amount of pepper called for in the rub is extreme and should be significantly reduced. Leftovers worked really well in tacos.

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