So after a successful trial run of a small English chuck roast a few weeks ago, I wandered into the local meat market looking for a bigger one. Unfortunately, it was late in the day, and they were all gone. So, I had to settle for a large blade roast. The roast has a separation in it connected by a membrane, so an idea popped into my head. After injecting a mixture of Montreal steak seasoning and cabernet and dousing one side of the roast with the wine and seasoning, I folded it roast over and tied it up with some packing string.
So, it has been injected, seasoned, and is foil wrapped and sitting in my fridge. My plan is to smoke it to 165, foil it, pour in more wine, and braise it. Here's a little taste of what's happening so far:
So this begs a few questions:
So, it has been injected, seasoned, and is foil wrapped and sitting in my fridge. My plan is to smoke it to 165, foil it, pour in more wine, and braise it. Here's a little taste of what's happening so far:
So this begs a few questions:
- Am I an idiot for trying this method (always a possibility)
- What IT should I take it to? I originally intended to slice it, but with the small bones still in it, pulling is still an option
- How much time should I figure per pound of roast to reach the IT you suggest in #2?
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