yeah get a prime grade chuck roast that weighs in at 30lbs or more, cut it in half lengthwise.
No shit, if it's cooked to 200 degrees it wlll shed just by thinking about pulling it from smoker.
I always temper for hours, chill overnight, and slice when cold every brisket, most butt roasts, and especially Chuck Rolls, Shedding beef would remind you of Rosedale, and that's not a good thing.
Quote:
Originally Posted by srvy
Just buy a chuck roast and smoke it. It want to shred if you try to slice without let set in fridge. I kinda like to shred put on a hogie bun reminds me of a good old Rosedale BBQ beef on a bun.
|