I have done mainly 12-15# chuck roasts in the past but this time I want to experiment with a smaller 5#r.
I want to try something different than my norm on this smaller one.
I soak my game meat in whole milk and red wine the day before then
apply evoo and rub prior to putting in the smoker. Thinking of doing that on this baby chuck and see how it comes out. I plan on bringing it up to 205 for pulling instead of 185 for slicing.
Sooo, anyone with some thoughts about a 'finishing sauce' after its pulled?
Any ideas, suggestions on method, sauces, or whatever would be greatly appreciated.
TIA,
Jack~
I want to try something different than my norm on this smaller one.
I soak my game meat in whole milk and red wine the day before then
apply evoo and rub prior to putting in the smoker. Thinking of doing that on this baby chuck and see how it comes out. I plan on bringing it up to 205 for pulling instead of 185 for slicing.
Sooo, anyone with some thoughts about a 'finishing sauce' after its pulled?
Any ideas, suggestions on method, sauces, or whatever would be greatly appreciated.
TIA,
Jack~