cflatt
Sous Chef
Finally found a decent butcher with chuck in stock. He cut me out a 9 lb boneless on tuesday but I had to fly out to NYC. Got in yesterday about 8:30 and fired up the wsm. Rubbed it with some S & P and then went about my day. foiled about 162 and pulled it off at 205. Waited a couple of hours then pulled .... this is certainly something I will cook again soon, what a wonderful flavor,