Same coffee rub recipe as on the 7th. I had to bump the amounts up for this larger chuck (added 50%).
3 hour smoke at 250F over Signature blend. Remove chuck (about 165F), wrapped it in foil and added chicken broth. Sealed the foil and put it back on grill for another 2-3 hours till internal temp was ~204F.
Plus a little something extra, Traditional Irish Stew. Might as well use the whole grill, and all of the heat generated by the Traeger.
That was a good night of cookin'.
Comments
Post a Comment