7 bone roast & other meat...

[haydenfox]

I was going to do a brisket and butt this weekend but thats not going to happen for various reasons. I went to the local meat store and they had sliced chuckies (7 bone roast) on sale. Good lookin' piece of meat and I had to get it. It's just under 2 lbs. and Im wondering if I should roll it up and tie it before smoking or just keep it flat how it is. Ill be doing a slab of ribs and some stuffed chix breat as well. TIA...

 

[pit 4 brains]

How thick did they slice that 7 bone? Most of the time they are pretty thin so the meat grains will be short. I would just season it up, slap it in the smoker for a few hours then foil it to braise until it pulls apart, or just toss it in the crock pot for some enchilada meat and stick to smokin ribs and chicken.

 

[haydenfox]

Its about 1/2 inch. Thats why I was thinking of rolling it up

 

[pit 4 brains]

Gonna be very short-grained meat when pulled. Good taco and enchilada meat..

 

[pops6927]

You can roll it up and slice it rolled, keep it medium to medium rare it'd be good.  Of course when you slice it, it will unroll, but that just saves cutting it up more!

 

[daveomak]

Hayden, afternoon....  You could season and add garlic and onions etc and roll it... I would cook it to an Internal Temp (IT) of 145...  A rolled, sliced piece of meat has had all the surface bacteria put in the middle of the meat...  You could even bring the IT to 180-190 after foiling to have it pull easily.... Juice of sorts could be added when foiling for moistness... Something like beef stock or consomme or even beer works for me... That bacteria needs to be cooked thoroughly....  Dave

 

[smokinhusker]

All those ways sound good!