Thanks for posting this Mike!
I have a chuck in the refrigerator for tonight. I have a few questions if you don't mind.
I will be cooking this in the BESRG. So it will run a little warmer. Did you rinse the salt off before you started?
Was the plan to pull at 160° and then wrap in foil and add some beef broth?
What should be the final IT to pull and wrap to rest?
Thanks in advance!
No, I did not rinse the salt off. If you use a rub make sure it is either salt free or very low salt.
Yes, I pulled it about 160 and put it in a aluminum pan with some broth and covered tightly.
If you are going to pull it I would take it to 210. Seems high, but with chuckies they tend to be more tender at this temperature. I had to take one before to 215 to get it to pull. I rested it for about 2 hours before pulling. Just vent it a bit to stop the cooking, wrap tight in foil, cover with towels and put in a cooler or cambro.
Good luck on your cook!