I like my chuck smoke/braised and pulled. Smoke for a few hours until 160ish. Pan and foil with onions, peppers, and dark beer. Look up Pepper Stout Beef. Or I also do a bbq, root beer, and hot sauce version and pull it for sandwiches. Cook until a fork can shred.
Eat it over nachos, baked potatoes, quesadillas, omelettes, or just on a bun.
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