I dropped one on the smoker yesterday and it was *fine.* Took it to 205°
Definitely easier to do than a brisket, but I’m not sure I’d even compare the two with end result. 1/3 of it was tender, 1/3 of it was alright and 1/3 of it was tough as nails – the part that had zero fat to render out.
I ended up chopping it all up into pieces for chopped beef sandwiches, tacos, nachos & will freeze a bunch for brunswick stew – if it ever gets cold again.
DingoSpecialist6584
The kettle is such a good all rounder. Chuck is delicious.
Ok_Thing8808
Wow you cremated it mate, looks dry as fuck
needle14
I did my first chuck roast a couple weeks ago and it turned out excellent. I smoked it like a brisket and I honestly liked it better
InevitableOk5017
So we just overcooking meat for karma now?
Flyers60
Question here new smoker here what is the point of the string and what’s it accomplishing?
6 Comments
Looks good. How’d you like it?
I dropped one on the smoker yesterday and it was *fine.* Took it to 205°
Definitely easier to do than a brisket, but I’m not sure I’d even compare the two with end result. 1/3 of it was tender, 1/3 of it was alright and 1/3 of it was tough as nails – the part that had zero fat to render out.
I ended up chopping it all up into pieces for chopped beef sandwiches, tacos, nachos & will freeze a bunch for brunswick stew – if it ever gets cold again.
The kettle is such a good all rounder. Chuck is delicious.
Wow you cremated it mate, looks dry as fuck
I did my first chuck roast a couple weeks ago and it turned out excellent. I smoked it like a brisket and I honestly liked it better
So we just overcooking meat for karma now?
Question here new smoker here what is the point of the string and what’s it accomplishing?