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Reply to "PICS -- How to make Chuckies (Smoked Chuck Roast)"

Made chuckies on Saturday. The family really liked them. I didn't cook them until they were fully falling apart, so in the end it kinda reminded me of brisket burnt ends. Mine probably spent more time on lower temp smoke than the guidelines above. I put them in to smoke while beef jerky was drying at 180F on the upper two racks, so it was in for about 4hrs in the FEC-100. I added beef broth as my liquid, then raised the temp to 350 after I took out the beef jerky. A lot of that broth then cooked out and left behind a carmelized goodness that I just stirred up into the cubes. Will definitely do this again.
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