Hello all,
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?
thanks
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?
thanks