Pulled a chuckie out of freezer a few days ago planning for dinner tomorrow.. Trimmed tonight and was left with only 1.5lb of meat from a 2.8lb package, in an unusual shape. This thing was long and thin and had a huge vein of fat right down the middle..
Anyway I brined it and rolled it up into something kinda like a cube or sphere, tied it up with butchers twine to sit overnight.
Q for tomorrow - for something so small - advice how to smoke it? Same technique as a larger hunk but just expect less cooking time? Or other suggested adjustments? (Planning to use a GMG Davy Crockett)
Thanks for all advice!
Anyway I brined it and rolled it up into something kinda like a cube or sphere, tied it up with butchers twine to sit overnight.
Q for tomorrow - for something so small - advice how to smoke it? Same technique as a larger hunk but just expect less cooking time? Or other suggested adjustments? (Planning to use a GMG Davy Crockett)
Thanks for all advice!
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