i am about to dry brine a chuck roast. Does anyone recommend using a Jaccard as well?
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Jaccard a Chuckie
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When you smoke a chucky for shredding, you should not pull it off the smoker until it is tender enough to shred. I see no advantage to punching a bunch of tiny holes in it.
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I don't inject any of the meat I cook. If the chuckle is a little dry, mix in some sauce after pulling and it will be fine.
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If you dry brine for a couple of days, season, low and slow, crutch and hold you will have some very tender beef.
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Thanks for all the feedback. I did the chuck with dry brine for 12 hours, Big Bad Beef Rub, and low and slow on the traeger with a Amazn Tube of mesquite for more smoke. The roast was moist and delicious and will probably be my go to beef instead of brisket, since I dont feed enough people on a regular basis to purchase that large a piece of meat.
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