Can I smoke this or should I just stick it in a crock pot? Any recipe ideas?
Can I smoke this or should I just stick it in a crock pot? Any recipe ideas?
by Bulk_Sausage
18 Comments
StevenG2757
Give it a try. Since it is already seasoned there really is no need to follow a recipe. Just smoke it until it is done.
Ok-Praline-8588
Lots of people smoke them with good luck, I’m not one of those people and mine always turn out very dry. If it’s not too expensive and you have a backup plan for dinner I’d say go for the smoker.
ValuableBear7641
I’d sous vide it in the package because I’m lazy 🤷♂️
Hermy2120
You can smoke it. Smoke it at 250 degrees until internal of 160. Then put in a disposable aluminum pan & cover with aluminum foil until internal of 190. Then take out, cut in to 1”x1” cubes, place back in the pan with some brown sugar, butter & BBQ sauce. Put back in smoker for another hour stirring every 15 minutes. Great poor man’s burnt ends!! 👍🏼😋
nico_cali
Aldi Executives “Do you think they’ll believe we have both bourbon and brown sugar?”
“Not if we don’t underline the ‘AND’.”
2naismyname
Smoke!
Huge-Environment-896
You can smoke anything if you’re brave enough….
Dnm3k
You can smoke anything if you’re creative enough
thebenjackson
You can always smoke it. Don’t let anyone tell you otherwise.
Wild_Somewhere_9760
I believe this would be a short form of wet aging / brining. This will likely be delicious and tender, op.
Smoke that shit!
No-Permit8369
Smoke for 3 hours then finish in the crock pot.
C_Everett_Marm
I smoked these last weekend. Epic.
SouthSideCountryClub
I have 3 chuck roasts on the smoker right now
zero2hero00
Maybe cube it and make poor man’s burnt ends
JB346
Google Mississippi Roast.
Great_Cry_1470
It’s marinated, I would run it under the sink wash of the marinade then oil it and put your rub on it and toss it on the smoker
Schn31ds
What a stark difference between choices of execution.
Unlikely-Isopod-9453
Smoke it till it has a little crispiness on outside. Then braise in container in smoker until it shreds. Boom you got sandwich/burrito/taco/rice bowl/pizza and nacho toppings for the week.
18 Comments
Give it a try. Since it is already seasoned there really is no need to follow a recipe. Just smoke it until it is done.
Lots of people smoke them with good luck, I’m not one of those people and mine always turn out very dry. If it’s not too expensive and you have a backup plan for dinner I’d say go for the smoker.
I’d sous vide it in the package because I’m lazy 🤷♂️
You can smoke it. Smoke it at 250 degrees until internal of 160. Then put in a disposable aluminum pan & cover with aluminum foil until internal of 190. Then take out, cut in to 1”x1” cubes, place back in the pan with some brown sugar, butter & BBQ sauce. Put back in smoker for another hour stirring every 15 minutes. Great poor man’s burnt ends!! 👍🏼😋
Aldi Executives
“Do you think they’ll believe we have both bourbon and brown sugar?”
“Not if we don’t underline the ‘AND’.”
Smoke!
You can smoke anything if you’re brave enough….
You can smoke anything if you’re creative enough
You can always smoke it. Don’t let anyone tell you otherwise.
I believe this would be a short form of wet aging / brining. This will likely be delicious and tender, op.
Smoke that shit!
Smoke for 3 hours then finish in the crock pot.
I smoked these last weekend. Epic.
I have 3 chuck roasts on the smoker right now
Maybe cube it and make poor man’s burnt ends
Google Mississippi Roast.
It’s marinated, I would run it under the sink wash of the marinade then oil it and put your rub on it and toss it on the smoker
What a stark difference between choices of execution.
Smoke it till it has a little crispiness on outside. Then braise in container in smoker until it shreds. Boom you got sandwich/burrito/taco/rice bowl/pizza and nacho toppings for the week.