Smoked Chuckies and pot roast

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Just think what trouble we could get into if we lived closer together!!!!

Agree!  That is why there is always crackers, bologna and cheese to slice in the Kitchen.

Kat
 
Wow,  it's amazing!  None of us had parents that made us our own special meals "because its all he/she will eat" and we didn't starve to death!
 
The thinner it is sliced the more tender it will be, IMHO. I treat smoked beef chuck like brisket or sirloin roast, but I only take it to a 140 degrees F for medium-rare.
 
Last edited by a moderator:
My Husband....the pickiest of all Picky eaters....doesn't like meats unless it's almost too done.  BUT....I had the main plan for it to shred like a pot roast from the get go....just wanted to smoke for a while to give it that "flavor and smell"....and then throw into the oven.  It worked!  AND...more for me!

Kat
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky