1 piece of Chuck 2-3 Pounds
1/2 Cup Beef Stock
Inject the Meat with the Beef Stock. Season with BBQ Rub generously. Put in fridge for 48 hours.
Start up your Smoker to 250F for a 4 hour smoke.
Put a thermometer in the Meat.
Smoke the Chuck with Hickory Chunks until inside temperature reaches 150F
When at 150F place Meat in Foil Pan. Cover with Foil.
Put it back on the Smoker and continue heating until inside temperature reaches 200F
Take off and let the Meat rest overnight. Pull !!!