I picked up a 4 lb chuck this weekend and couldnt't wait to cook it up. My preferred method is this one courtesy of Kevin. Rubbed with the quatre-epices, I smoked it over lump @ 300 for about 2 hrs, then placed it in a foil pan with onions, garlic and the reduced wine/sherry sauce for another 3.5 hrs. On impulse, I added several potatoes I had on hand. With the chuck, I cooked up some fresh green beans with sauted pine nuts in butter and olive oil and a little lemon juice. This meal is as easy as cooking with a crock pot, but so much tastier. I think I've stated it before, that I enjoy picking up meat on sale and seeing what can be done with it. As I was enjoying the fantastic central TX weather outside, savoring a stogie, I came across an add for whole brisket; .99/lb
! Tomorrow I head back to the meat market for another score!!
