Hi All I'm thinking of smoking my 1st Chuck Roast. Around 3-4 lbs. Have a few questions.
1. How to slice it? I've been looking at the chuck roast at my local supermarket and see the grains run in different directions.
I know with most meats,it slice against the grain. How to slice it with the grains running in different directions?
2. Should I use the probe test, like it is done with briskets? Or cook to a certain temp?
3. I don't want to pulled it!!!. Save that for the pork butt.
Thanks Dan
PS IF the chuck roast comes out good an moist .I will then look into a whole chuck roll or a shoulder clod, and cut into quarters.
Thanks Dan
1. How to slice it? I've been looking at the chuck roast at my local supermarket and see the grains run in different directions.
I know with most meats,it slice against the grain. How to slice it with the grains running in different directions?
2. Should I use the probe test, like it is done with briskets? Or cook to a certain temp?
3. I don't want to pulled it!!!. Save that for the pork butt.
Thanks Dan
PS IF the chuck roast comes out good an moist .I will then look into a whole chuck roll or a shoulder clod, and cut into quarters.
Thanks Dan