Is it ok to just smoke at 225-250 degrees to 205 internal temp without putting roast in foil pan with beef broth or just wrapping in foil or will it be to dry?
Chuck Roast Question
- Thread starter smokininidaho
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- May 12, 2011
- 22,172
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Chuck roast is similar to a Pork Butt in its fatty with lots of Collagen. There is really no need to braise. Let the smoke roll to the end...JJ
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