The chuck section comes from the shoulder and neck of the beef. It yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of connective tissue and collagen. It’s usually best to cook them slowly at a low temperature till it comes to an internal temperature of 190° to 200°.

Chuck doesn’t require much prep time, there isn’t much external fat to trim off but, trim any excessive fat off the chuck. Next we rub it with the chuck rub covering it fully with as much rub as it will hold, here’s the rub we’re using today.

• 1/2 C paprika
• 1/2 C kosher salt
• 1/2 C coarse grind black pepper
• 1 T cayenne
• 1 t granulated garlic
• 1 t granulated onion
• 1 t celery seed

Cook the Chuck between 225° and 250° till it reaches an internal temperature of about 160°. We now wrap it in double heavy duty aluminum foil with the marinade. I place it in a foil pan.

• 1 12 oz. can V-8 juice
• 1 stick unsalted butter
• 2 T Worcestershire sauce
• 2 T granulated garlic
• 2 T granulated onion
• 2 T kosher salt
• 2 T course ground black pepper

We now cook the chuck till it reaches an internal temperature of between 190* and 200* or it passes the fork test. (jiggle a fork in the chuck, when it pulls loosely it’s done)

I now poke the bottom of the foiled chuck and drain the “smoke stock” from the chuck .This marinade is full of intense flavor. We chill and de-fat the smoke stock. The chuck is wrapped in another layer of foil and held in a warmed cooler for up to 4 hours.

When you're ready to eat remove the chuck from the foil (in the foil pan) and using two forks ( it will be hot) pull the chuck apart and add the reheated de-fatted marinade. Check the seasoning and enjoy. You may add your favorite barbecue or horseradish sauce and enjoy!!!

Rich Decker

Kilcoyne Farm
www.kilcoynefarm.com