Since it's looking warm out this week, and I've got one day with low wind, I was going to try smoking a bnls chuck roast I just picked up. Acutally one of three (currently a FoodMaxx special). My first attempt is on the 5lb piece, and while I've seen several threads praising the end product, I haven't found a decent guide.
Beyond SVQ, low and slow, and smoke then braise, is there a good option for cooking it in the smoker start to finish? I've seen several mentions of cooking it like brisket, which causes me grave concern considering my current track record with brisket. I'm using a COS, but am armed with a Smoke and Thermapen, so I can keep tabs on the temps. Any pitfalls to be aware of? Any suggestions to take it from ok to great?
TIA, and stay safe.
Beyond SVQ, low and slow, and smoke then braise, is there a good option for cooking it in the smoker start to finish? I've seen several mentions of cooking it like brisket, which causes me grave concern considering my current track record with brisket. I'm using a COS, but am armed with a Smoke and Thermapen, so I can keep tabs on the temps. Any pitfalls to be aware of? Any suggestions to take it from ok to great?
TIA, and stay safe.

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