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Old 07-25-2013, 10:14 AM   #16
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs

I also find chucks very difficult to cook. I theory that part of the problem is the smaller size. Maybe some of it is which end it is cut from. Putting them in a pan with a lot of liquid certainly makes it easier, but isn't my typical method for any bbq. For a while I was cooking them to a little less then probe tender and pulling them out and slicing it more like brisket flat. That can work well too.

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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