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Replies: 12
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CU Medallion [54011]
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Since I ain’t 19B and can’t afford a big ole prime beef brisket.
Nov 17, 2020, 12:55 PM
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Or for that matter an entire brisket at all. So I’m going to attempt to smoke 2 chuck roasts on Friday. I have some experience. I’ve done the research, and it’s been done many times before me. Any chance any of you fellers have done this with chuck roast before? You got any suggestions?
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Oculus Spirit [75677]
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I did something like this back in June.
Nov 17, 2020, 12:59 PM
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I used Butt Rub and some Worcestershire. Dipped in the Worcestershire then coated with the Butt Rub. Came out too #### salty to eat.
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Lot o points [163010]
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CU Medallion [54011]
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Ha! I live the Wolfe Pit.
Nov 17, 2020, 1:08 PM
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Mostly for his gangster reviews of frozen meals. Dude’s hands are really showing the progression of his disease in that video. I’ll give it a full watch when I have the time. I’m thinking of trying a recipe that isn’t pulled chuck roast. But rather, cooking it exactly like a brisket. Then slicing it and serving it alongside the usual accoutrement. You know, pork ribs, whole chicken, and whatever other meat may be deemed affordable on that grocery trip.
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Lot o points [163010]
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Well, definitely report back with pics.
Nov 17, 2020, 1:26 PM
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I am thinking this meat has to go low, slow and long to get tender. Maybe if you let it cool a lot then try to slice it.
Will be interested.
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Oculus Spirit [75677]
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Oculus Spirit [78829]
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CU Medallion [54011]
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Go on! Get! Get!***
Nov 17, 2020, 1:15 PM
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Oculus Spirit [78829]
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Re: Go on! Get! Get!***
Nov 17, 2020, 1:18 PM
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Heisman Winner [112363]
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^^^ This for about 8 hrs ^^^ *****
Nov 17, 2020, 1:48 PM
[ in reply to of course ] |
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All-In [46801]
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Low and slow and take your time
Nov 17, 2020, 1:18 PM
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that's a tough piece of meat when you go too fast
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Heisman Winner [135673]
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I do it all the time
Nov 17, 2020, 2:00 PM
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Key is to not let it dry out. I normally wrap it after a couple of hours in the smoke and take it all the way to 200.
It really depends on the fat and connective tissue arrangement on whether you can get good slices or not. Either way, it tastes real good.
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CU Medallion [54011]
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This is the tidbit I was looking for.
Nov 17, 2020, 2:13 PM
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Thanks!
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