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Smoked Chuckies and pot roast - Page 2

post #21 of 28
Thread Starter 

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

post #22 of 28

Good job!  That looks really nice.

post #23 of 28
Quote:
Originally Posted by Yotzee View Post

 

"We have 2 choices on the menu.  What I made and cereal" - my mother

 



haha. CLassic!
post #24 of 28
Thread Starter 
Quote:
Originally Posted by TurnandBurn View Post
 
Quote:
Originally Posted by Yotzee View Post
 

 

"We have 2 choices on the menu.  What I made and cereal" - my mother

 



haha. CLassic!

 

I got the "starving kids in China" story.....told my Grand Mother to box it and send it to them.  

 

Kat

post #25 of 28

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!

post #26 of 28

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.

post #27 of 28
Thread Starter 

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

post #28 of 28

Looks great Kat, nice job.

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