Original plans were chicken thighs of sorts, but we ran across these Chuck Eyes at our local Publix which we rarely see… (pun intended) Lanes brisket rub seasoned, vac sealed and sous vide at 130F for 2 hours then seared over raging hot lump on the Summit. If you see these available, buy them. 1/2 price of a ribeye and as good or better.
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