Originally Posted by cappymrgn
i am thinking of doing a chuck roast and a point cut brisket (if i can find one) for Easter. I was hoping to smoke the meat for a few hours to get the smoke flavor and finish in oven since my attention span is lacking and i havent mastered keeping my temps stable lol.
I would like to braise the chuckie but i am not clear on exactly how its done. I have read to wrap in foil then place in liquid wile finishing up OR putting the whole chuckie in a foil pan with liquid and cover with foil to finish cooking. Can i get opinions on how the different ways affect the end result?
cappy, I did this exact same thing last weekend with a chuckie. Just as timber mentions, simply pop the chuckie into a disposable foil pan. What I did was cut up some onions, peppers, and mushroom and laid that on the bottom of the pan. I then put the chuckie from the smoker right on top. I filled it about 3/4 of the way up to the top of the chuckie with red wine and beef stock (good use a good stout also) and then wrap the whole pan top with foil. Let it go till it pullable. Once your there, take it out of the oven and remove the meat from the pan and wrap it in foil again. Now you strain your veggies from the stock and put the stock back on the stove on a med low flame and add 1 to 2 Tbs of corn starch and simmer till it's to your liking. Here you can add salt and pepper to taste also, but you won't need much because it's been in the chuckie and veggie goodness!