I hadn't made this in a while and PSB sammies sure sounded good.
I had a small 1.8# chuckie that I put some sea salt on and let it sit in the fridge overnight. Before the cook I applied some Rufus Teague to it.
On to the 14.5 with KBB and some post oak for flavor.
Meanwhile I prepped the rest of the ingredients.
After almost 4 hours it was ready to go in the CI dutch oven.
Back on the WSM for a couple of hours.
Shredded.
And plated.
Good stuff. I took some to work and shared it with a few folks, they all loved it. Thanks for looking.