The BBQ BRETHREN FORUMS. - View Single Post - Brown bag chuck... Faux burnt ends (pron)

The_Kapn · 10-12-2012, 11:17 AM

I can't help you with the paper thing.

As to the effort to cook a chuckie---that is exactly why I cook 3 or 4 at a time. Leave them a little short of "done" somewhere in the 180s or so.
Then vacusuck them for the future.
When we want smoked pot roast or whatever, one just goes in a pan or roaster for an hour with some broth in the oven. Then we add the veggies and have a yummy meal in less than 2 hours total. No muss, no fuss.

Your chuck looks really good!!!

Good Eats

TIM

10-12-2012, 11:17 AM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I can't help you with the paper thing. As to the effort to cook a chuckie---that is exactly why I cook 3 or 4 at a time. Leave them a little short of "done" somewhere in the 180s or so. Then vacusuck them for the future. When we want smoked pot roast or whatever, one just goes in a pan or roaster for an hour with some broth in the oven. Then we add the veggies and have a yummy meal in less than 2 hours total. No muss, no fuss. Your chuck looks really good!!! Good Eats TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.