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Sukade: the new winner — image

Sukade: the new winner

Chuck prepared with the Black Mojo sauce and the Beef Bark rub from the Pitmaster Collection.

Ingredients

Candied citron
Black Mojo sauce
Beef Bark rub
Apple cider vinegar

Preparation

  1. Remove the fat and membranes around the chuck and coat with Black Mojo sauce.
  2. Rub the chuck all over with Beef Bark rub.
  3. Preheat the barbecue or smoker to 85°C and smoke the chuck for 4 hours. Spray with apple cider vinegar every hour.
  4. Glaze the chuck again with Black Mojo sauce.
  5. Increase the temperature to 105°C.
  6. Wrap the chuck when the core reaches 92°C and let it rest for 45 minutes before use.