Smoking Meat Questions and Discussion
Smoked a couple of chuck roasts today. Took them to about 160-165F then put them in an aluminum pan with onions and beef broth. Pulled them off at about 200F. I should have put less broth in the pan. But they turned out pretty good. Still think brisket is better and anymore it's usually cheaper than chuck roast. I would try this method again and take them higher to 205-208F so they could be pulled.




