To tie or not to tie


 
K

Ken Serwatowski

TVWBB Fan
Decided to do a chuck roast today for some pulled beef. By the time I decided yesterday night I couldn't get any large roasts. I have two 3 pounders that are about 2.5 to 3 inches thick. Trying to decide if I should stack and tie or cook them side by side. If I do them side by side it will be the smallest piece of meat I have ever cooked L&S.......Any suggestions?
 
Side-by-side gives you the opportunity for more bark. I would foil them after they color to the point you like, though, to help prevent drying out too much. Then just enough time out of the foil to firm them up.
 
Seems like on another site everyone is saying the same thing. I usually go to a butcher shop and get a much larger cut from the chuck and cook it like a butt. I'm thinking three hours under smoke at 225 grate temperature and then foiling it. Plenty of marbled fat on both roasts so I'm hoping all goes well.
 
You must log in or register to reply here.

 

Back
Top