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Can a Roast be cut too small for smoking?

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    Can a Roast be cut too small for smoking?

    Hey folks! For my family's (Dad's house) big Christmas dinner I am planning on contributing chuck roast slices (and stealing the show... muahahaha!) and am thinking about splitting it up lengthwise so I can get a nice ring all the way around smaller slices. Is there any reason this might not work out? Might splitting it like that make it dry out or something like that? Thanks!

    #2
    It seems to me that it needs to be cooked until done, regardless of size. If you're worried about dryness you could wrap or plop in an aluminum pan and cover (add a little beef broth to either method). Pick a well-marbled chuckie and it shouldn't even be a problem. Break a leg, show-stealer!!!

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    • ClayJones
      ClayJones commented
      Editing a comment
      Thanks Cap! I figured it would be ok, but wanted to consult the experts just in case. The stakes are a little higher than the average cook this time!

    #3
    If you have an end or two that are narrow, watch them carefully because they may cook quicker. You can cut them off as a cooks treat, or slice them for the meal.

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      #4
      I agree with the above. Cook to temp regardless of thickness, should work fine.

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        #5
        It's not so much that it is too small to smoke, at some point it becomes a steak instead of roast. One person's roast is another's steak. Smoke on and keep an eye on those internal temps.

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