Smoked chuck roast at 250* until it had a nice bark, about 170*.
Removed and put in aluminum pan with beef broth and some beef tallow to braise. Covered and put back on the smoker until it was tender, temp was around 203*.
Removed from smoker and let sit for about 20 minutes, cubed and sauced and back on uncovered for about 45 minutes to tack up the sauce.
by manbearpig541
12 Comments
Looks outstanding, but these days I don’t think you can call any cut of beef “poor man’s” anything.
um yeah
That looks good
Looks great 👍
Mmmm going to have to give that a try
This is my 5 year old’s favorite. She calls them “dirty ends” and asks for them almost every weekend…. I figured it was time to oblige her request.
Hell ya these look great. I’m going have to make my own dirty ends
How do you like the Benchmade station knife?
You can afford meat?
Looks great I’d smash that
I love these, looks awesome. I started with tallow but have since changed to add a bit of bbq sauce (stubbs orig), coca cola and beef broth along with pats of butter to simmer in. Make that for the holidays and no one can get enough of it 😂
Brisket is cheaper than chuck now.