john pen
Master Chef
Well, I think Im gonna try a chuck roast this friday. From what I find here, I assume Im gonna treat it the same as cooking a brisket ? I'm not going to foil till resting time, so when should I pull it out (what temp?)
As far as a rub goes, I was thinking just s/p and garlic. Any other suggestions to add. Im going to use the meat for fijitas I think. Also can I slice it like a brisket or should I plan on shreading ?
As far as a rub goes, I was thinking just s/p and garlic. Any other suggestions to add. Im going to use the meat for fijitas I think. Also can I slice it like a brisket or should I plan on shreading ?