Beer beef! Got it. Will try that for sure.
Smoker…yep got that.
Tell me though…if the roast is covered in broth, what gets smoked?
Sounds good just not making the smoked connection.
Oops. Just reread. Put IT on the smoker and then finish in broth.
Yeah that sounds better
Yeah, same as BigWerm is saying just smoked for the 1st half of the cook or so. I usually do a cup broth and a beer as well and obviously doesn’t matter if it gets finished in the oven, crock, or smoker covered (not getting smoke at that point) just do it that way if I have room and something else on the smoker. Can’t mess it up either way.
I don’t like using my chucks this way but ‘poor man’s brisket’ has been talked about a lot lately. Just using a chuck or two and smoking it like a small brisket. Smaller, faster, less of an investment and turn out pretty good when brought to that high of IT.
For the Fall and Winter – chili and tater tot hotdish are probably the two that first come to mind, along with more beef roasts, soups, and baked pasta dishes. My wife makes all sorts of lasagna variations that I could eat daily without ever complaining.
Beer beef! Got it. Will try that for sure.
Let me know how you like it!
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