Pulled Chuck
Caught up with my local butcher yesterday before he broke down all his sausage meat. Tuesday is the day if I want a choice of the non standard cuts and it's handy to have that option (score to local butchers)
4kg of Chuck chosen for easy dinners and lunches this week.
Simple SGP Rub, 1/2 cup rocksalt, 1/2cup pepper, 3tbs of garlic powder.
Cooked at 250F around 12hrs over redgum in the Kamado.