A cheap cut transformed into something magical!
Step 1 - Season the chuck heavily with Kosher salt. Step 2 - Vacuum seal and Sous vide the chuck at 133° F for 36 hours. Step 3 - Fully chill the meat.
Step 4 - Smoke it - set your smoker to 200° F or lower and smoke until the meat reaches 110° F internal.
Step 5 - Sear it!
Slice, sprinkle with some finishing salt and enjoy!
Get the full recipe at the link below.