What do I do with this?

[hooked on smoke]

I bought this a few weeks ago having never seen one before. Well, now I don't know what to do with it.
Any suggestions?

 

[BrianGSDTexoma]

If have sous vide could do one of those 2 day at 135. Comes out like really good prime ribs.

50 hour Chuckie

What a way to break a 48 hour fast. The meat was supper tender. Sprinkled with some smoked salt. The asparagus was kinda past its date but everything else real good. Now what do do with the juices?

www.smokingmeatforums.com

 

[civilsmoker]

https://www.smokingmeatforums.com/threads/“chuck”-it-sunday.303622/

https://www.smokingmeatforums.com/threads/the-story-of-two-beef-chucks.291205/

Here are just a few examples.....smoked chuck is YUM!

 

[BrianGSDTexoma]

https://www.smokingmeatforums.com/threads/“chuck”-it-sunday.303622/

https://www.smokingmeatforums.com/threads/the-story-of-two-beef-chucks.291205/

Here are just a few examples.....smoked chuck is YUM!

Man those look good and with the fat on that chuck would do really good smoked!

 

[Wurstmeister]

Slow braise one as a Rindshraten (German Pot Roast); smoke one in beech. Marinate accordingly and make into Sauerbraten (German Pot Roast in a sweet/sour sauce), Rouladen, Zwiebelrostbraten (Roast Beef in Onion), Schaschlik (Schisch Kebab). Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, fries, asparagus, green beans or steamed brussel sprouts. And of course a good German Beer and Wine.

 

[smokerjim]

i'd salt, pepper some garlic, smoke at 250-275 until internal temp of 190. slice and enjoy.

 

[Winterrider]

Maybe some other ideas here

Search results for query: Beef clod

 

[TNJAKE]

Smoke that clod like a brisket

 

[BrianGSDTexoma]

Slow braise one as a Rindshraten (German Pot Roast); smoke one in beech. Marinate accordingly and make into Sauerbraten (German Pot Roast in a sweet/sour sauce), Rouladen, Zwiebelrostbraten (Roast Beef in Onion), Schaschlik (Schisch Kebab). Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, fries, asparagus, green beans or steamed brussel sprouts. And of course a good German Beer and Wine.

I had forgotten about Sauerbraten. I use to make it all the time. That going on my list!

 

[hooked on smoke]

Thanks for all the great suggestions. Now to decide. Hmmm. I'll try to remember to share when I do it.