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Unread 04-08-2013, 09:35 PM   #4
Grain Belt
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Join Date: 11-11-09
Location: Northern MN
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I make something with chuck arm roasts I call a smoked Philly. I smoke the roast until 150 and then foil to 185-190 and I slice thin. I then serve in a seasoned beef broth and put on hoagie rolls with onions and provolone. So if you cook yours like you have read for chuck roasts but stop it at 185 or so and don't rest or pull it, it should become what you want.
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