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

I usally buy "chuck" at the local grocer (AKA Harps) in the cryovac. Usaly 25 pounds or so, better price if they don't touch it. I cut to size and inject it with aus jous and let it sit for a couple hours in the fridge. I smoke with oak and hickory till almost tender (180 internal)in a foil pan open. I bast with jucies from pan every two hours. After 180 I foil pan and continue till 195 or tender and pull. I let sit foiled for 1 hour then shred.

Left overs work well in spegetti sauce and chili.
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