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Smoked Chuckies and pot roast

Discussion in 'Beef' started by kathrynn, Oct 8, 2013.

  1. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Just think what trouble we could get into if we lived closer together!!!!

    Agree!  That is why there is always crackers, bologna and cheese to slice in the Kitchen.

  2. Good job!  That looks really nice.
  3. haha. CLassic!
  4. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    I got the "starving kids in China" story.....told my Grand Mother to box it and send it to them.  

  5. yotzee

    yotzee Smoking Fanatic

    Wow,  it's amazing!  None of us had parents that made us our own special meals "because its all he/she will eat" and we didn't starve to death!
  6. wavector

    wavector Smoking Fanatic

    The thinner it is sliced the more tender it will be, IMHO. I treat smoked beef chuck like brisket or sirloin roast, but I only take it to a 140 degrees F for medium-rare.
    Last edited by a moderator: Oct 9, 2013
  7. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    My Husband....the pickiest of all Picky eaters....doesn't like meats unless it's almost too done.  BUT....I had the main plan for it to shred like a pot roast from the get go....just wanted to smoke for a while to give it that "flavor and smell"....and then throw into the oven.  It worked!  AND...more for me!

  8. driedstick

    driedstick Smoking Guru OTBS Member

    Looks great Kat, nice job.