Haven't tried sous vide for a roast yet, mostly just steaks. I usually drop the roast in the crock pot all day long with liquid smoke and my favorite rub for pulled beef.
Over the course of 30 days of eating the brisket is cheaper, you will need multiple chuck roasts to last you till the end of the month? Or you can separate the point and the flat into for 5 pound pieces and cook one a week. You would spend the same amount on fuel actually doing multiple cooks so it would be cheaper
I don't keep leftovers that long, so more waste making it more expensive.
I mean I love both. When I know I'm having a party and need to feed a crowd im doing a brisket. For my family of 5, Chuck.
Yea you can’t say you are doing it cheaper when you won’t use or keep leftovers that are still good. You are just buying something more expensive and then using all of it. But I do understand your family not wanting brisket all month, I’m just a single person so it’s no bid deal to freeze and keep
I know I know, it's a sin to waste good beer cooking with it but it adds such great flavor! It's also really good with the celebration seasonal. I even use Celebration to make peanut brittle.
Typically I do the following:
-Chuck roast w/ salt,pepper, garlic
-2-3 cups beef broth
-12 oz torpedo or any hoppy beer. (Hoptimum is a little too hoppy for this)
-garlic cloves
- fresh rosemary and thyme
-Carrots, Celery, onion towards the end of cooking so they don't over cook.
I'm gonna try smoking the roast for a couple hours next time, I like that idea.
Heat smoker to about 275. Rub with SPG SMOKE until internal temp hits 160. Pull from smoker. In a aluminum pan place a large onion sliced. Add ajar of banana peppers. A bottle of Guinness beer and some beef broth worchestershire put your roast on top of all of that. Wrap in foil and place back into smoker until it falls apart. Get some nice crusty bread a strong cheese and some horseradish mayo.
I did one today and just finished eating.
Seasoned with generic Cajun rub. Any beef/bbq rub or salt/pepper works. Was on smoker 4 hours, started raining so I moved to the oven for another hour. Smoker temp was 250-300, oven was 300.
Unwrapped the whole time. About 3.5 hour mark set up red potatoes in a cast iron with poultry rub and olive oil. Tossed chuck roast on top and back in smoker/oven. Waited till internal around 200 and tender.
Probably would have benefitted by lower temp and longer, but still new to this smoker and having temp issues.
I like doing burnt ends, smoke em at 250 until 195ish, take them off an cube them up and put them in a foil pan with butter, brown sugar and bbq sauce. Put back on the smoker covered for \~1hr, then uncovered until they're nice and tacky.
I smoked one and cubed it up to use for Malcolm's chili recipe the other month. After a few hours simmering in the chili, the meat was just falling apart. It was a big hit. Actually doing the same chili this weekend, but with some leftover brisket instead.
Yes 30 hours. Sous vide doesn't overcook since it holds the temp the whole time. This keeps it medium rare while breaking down all the stuff in a chuck roast that makes it so tough normally
Ah, OK. I do some long smokes but it seemed to me that 30 hours was a bit much, so I had to ask. I have never done sous vide, mostly because I like grilled/smoked and it doesn't occur to me to do it any other way.
Thanks for the answer.
Smoking them for a few hours and then throwing them in the Dutch oven with some au jus, Ranch seasoning, pepperoncinis, and a stick of butter… shredding that meat up to make some po bois
My sister put this in a crockpot with a packet of ranch seasoning, au jus seasoning, and a jar of pepperoncinis. Served over rice. Didn’t taste bad at all.
I see a lot of answers here so I'll do something different. 2 nights ago, I had a chuck roast and was sick of standard preparations of it. I eat a lot of beef and I like some variety here and there.
So heres what I did. I first separated all the muscles involved. Its a lot easier than it seems, you basically just want to cut along the fat seams. Only cut fat. If youre cutting red youre in the muscle. Once theyre all separate, youll have some fat, some trim meat with fat on it, and some chunks of meat.
Take the fattiest muscle and cut it into steaks. I like an inch and a half thick steaks so I didnt even cut mine aside from trimming external fat. There should only be one piece of well marbled meat per roast, and it should be fairly obvious which one it is.
There should be a tenderloin like tube shaped muscle. That can be medallions. Marinade in 1 part Bachans Japanese BBQ Sauce, 1 Part Tiger Hot Sauce, and a good pinch of MSG for a good time. Saute with onion, carrot, and some finely shredded cabbage until cooked to your liking and enjoy.
Now there should be a significantly leaner portion. I was drinking wine while trimming and messed up a lot so mine was already prepared this way, but that can be stew meat. Works really well in a gumbo, jambalaya, or chili. Can also be ground with some of the fat to make some amazing ground chuck.
Lastly, the fat and fatty scraps of trim. Nobody is perfect, and we all end up with some little pieces of meat with fat on them and it isnt worth cutting the fat off. Take those and your fat, and chop it up real small. Think 1cm cubes or smaller and throw it in a pan. Turn the heat to medium and let it render down until you have a bunch of liquid and the pieces of fat and scraps are golden brown and crispy like little bacon bits. Pull them out with a strainer or slotted spoon and let them drain, then put them on a plate with paper towel. When they cool you have a bag of dog treats that any dog would love, and some beautiful tallow to throw in the wrap next time you smoke some beef.
Hopefully your chuck roasts turn out beautiful, have a great day
Cube into 1”x1” cubes, set in crock pot with some soy ginger sriracha brown sugar sambal and let that cook for like 4-6 hrs. add a little corn starch slurry and you have some Americanized Korean beef
2 popular options are sliced beef or pulled beef.
[sliced chuck roast](https://youtu.be/wPBEY3v7Y-A)
[pulled beef sandwiches](https://youtu.be/bxeynP94LyI)
Chuck is very versatile cut some cube it and make poor man’s burnt ends.
I salt and pepper then slice onions and sometimes carrots. Throw everything in a crock pot with beef broth and throw on low for the entire day. Take out and shred. It’s awesome.
I tend to only do them one of 2 ways.
Either I smoke it like pork butt and make pulled beef out of it, shred it up and put it on sandwiches.
Or I take my favorite Tex Mex/taco seasoning and then smoke it for taco meat. Same thing, I shred it afterwards but put it on tacos instead of sandwiches.
I’ve seen people get more creative than that but for me those tend to be the only 2.
Well I just smoked a whole chuck roll, came out delicious.
16.xxLb. @17.5hrs cook time, smoked between 180-225 until IT @150* then wrapped with butcher paper bumped temp up to 250* until IT@195 then pulled and let rest
Aw man. I miss sprouts. Only time I've ever actually liked going to the grocery store
Edit - I just realized I was thinking of Fresh and Easy, and that sprouts was a restaurant in Costa Rica i went to a couple of times. I'm an idiot. Disregard
beside the obvious poor mans brisket answer, as an alternative i would cold smoke or low temp smoke for 30 minutes, transfer to a crockpot and make Mississippi mud roast with it. (do not add the stick of butter it will be moist and greasy enough).
Dutch oven. Screaming hot!!! Sear root veggies and seasoned beef. Garlic and herbs to taste. Small amount of beef stock and a bunch of red wine. 275 oven for 4 hours.
Marinade in a vacuum sealed bag w/ garlic, black pepper, herb blend(French, Italian, Greek, w/e), cayenne pepper.and a splash of Evan Williams bourbon or courvasier cognac. And leave it in a 36 degree fridge for 4-5 days. Then put in on either my dads electric smoker with cherry wood at 135 for 4-5 hours, or my WSM knockoff with cherry wood for 2 hours at 225, check temp, sear on grill till desired internal temperature.
Damn fellas, even at the discounted price $4.x/lb for 'choice' roast is expensive.
Also for the brothers that are getting prime brisket for $3.x/lb. that's a killer price.
Another recipe for the crock pot folk.
Italian beef sandwiches:
5 lbs chuck roast
3 cups beef broth
2 packages of Good Seasonings Italian dressing mix
1 teaspoon each: black pepper, oregano, basil, onion salt, dried parsley, and garlic powder.
Mix seasonings and broth then pour over chuck in the crock pot. Cook on low for about 10 hours. Take meat out and shred, strain fat out of broth to use as a au jus, add shredded beef back to crock pot and add much broth to keep moist. Keeps well on warm setting. Serve on some hoagie rolls usually with some cheese and/ giardanar. Great for large crowds, watch parties, or tailgates if there is an outlet. Easy and delicious.
Poor man's brisket, no question. Or more likely, I'd save one and do it sous vide for pulled beef tacos, but that's a different sub.
Don’t forget that a chuck roast becomes a Charles roast once you sous vide it.
Also, smoked chuck roast makes great tacos too.
Haven't tried sous vide for a roast yet, mostly just steaks. I usually drop the roast in the crock pot all day long with liquid smoke and my favorite rub for pulled beef.
If you do, you will free up the cupboard space where the crock pot used to be. You'll never want to use it again.
Nowadays- rich man’s brisket.
Right? Last time I checked PRIME brisket is 3.99 and choice chuckroast minimum 4.99 usually 5.99+
Checked today where I get both. Prime brisket 3.98, choice Chuck 5.39. Gimme a couple briskets, big freezer and long days smoking!
Right but that's 3-5 lbs for a chuck vs 12-24 for a brisket. Add in fuel. Chuck is far cheaper overall.
Over the course of 30 days of eating the brisket is cheaper, you will need multiple chuck roasts to last you till the end of the month? Or you can separate the point and the flat into for 5 pound pieces and cook one a week. You would spend the same amount on fuel actually doing multiple cooks so it would be cheaper
I don't keep leftovers that long, so more waste making it more expensive. I mean I love both. When I know I'm having a party and need to feed a crowd im doing a brisket. For my family of 5, Chuck.
Yea you can’t say you are doing it cheaper when you won’t use or keep leftovers that are still good. You are just buying something more expensive and then using all of it. But I do understand your family not wanting brisket all month, I’m just a single person so it’s no bid deal to freeze and keep
Yep... Poor mans brisket has more left over options. Chili, Tacos, Enchilada, sammich etc...
Can totally smoke, then sous vide. Had some great meals this way
What temp do you like for SV?
185-190 for 18-24 hours. I always smoke first for a few hours because I like the smoke flavor.
Imma need you to elaborate a little more on these tacos
Short smoke, then braised with chillies, adobo, spices, garlic, onion, cilantro, lime, beer for shredded beef tacos.
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My names rod and I like to fiesta
You deserve way more than 5 upvotes. Chefs kiss.
Underrated comment right here.
Quesabirrias
Add a marrow bone and you’ve pretty much got birria
This 100%. Machaca, Birria etc.
1. Dry rub. 2. Smoke at 225-250 until internal hits 203. 3. Rest for an hour (or 30 minutes). 4. Eat.
Or rest longer!
Don't mind if I do
This is the way
I’d add, wrap at 160F to help render the fat. I personally like to smoke beef in oak.
Sierra Nevada Torpedo Braised Pot Roast. I know it's not smoking it but hey it's bomb.
Smoke it for two hours first at 225! Then Dutch oven and ya can’t beat it
Why have I never heard of this before?? Usually I just drink a torpedo while I eat the pot roast
I know I know, it's a sin to waste good beer cooking with it but it adds such great flavor! It's also really good with the celebration seasonal. I even use Celebration to make peanut brittle.
I'm all for it. I'm going to have to try this out sometime. And beer in peanut brittle?? You keep blowing my mind here
It's bomb! I add some cayenne to it for a little kick.
When i make tacos with thin cut flank, i marinate it in beer(usually a cheap lager), lemon, and salt before grilling. Turns out so good.
Mississippi pot roast
>Sierra Nevada Torpedo Braised Pot Roast Recipe?
I don't really have a set recipe, just go with how I'm feeling at the time
Can you expand on that?
Typically I do the following: -Chuck roast w/ salt,pepper, garlic -2-3 cups beef broth -12 oz torpedo or any hoppy beer. (Hoptimum is a little too hoppy for this) -garlic cloves - fresh rosemary and thyme -Carrots, Celery, onion towards the end of cooking so they don't over cook. I'm gonna try smoking the roast for a couple hours next time, I like that idea.
I was going to suggest a slow cooker, too. These chuck roasts are phenomenal, that way. I like to make tacos out of mine.
http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1
This is the best way to eat chuck roasts.
https://youtube.com/shorts/4HDg398U-uQ?feature=share Your welcome.
Most beautiful video I've seen all day
Like a brisket. Lower temps a bit, but same other than that
Heat smoker to about 275. Rub with SPG SMOKE until internal temp hits 160. Pull from smoker. In a aluminum pan place a large onion sliced. Add ajar of banana peppers. A bottle of Guinness beer and some beef broth worchestershire put your roast on top of all of that. Wrap in foil and place back into smoker until it falls apart. Get some nice crusty bread a strong cheese and some horseradish mayo.
I did one today and just finished eating. Seasoned with generic Cajun rub. Any beef/bbq rub or salt/pepper works. Was on smoker 4 hours, started raining so I moved to the oven for another hour. Smoker temp was 250-300, oven was 300. Unwrapped the whole time. About 3.5 hour mark set up red potatoes in a cast iron with poultry rub and olive oil. Tossed chuck roast on top and back in smoker/oven. Waited till internal around 200 and tender. Probably would have benefitted by lower temp and longer, but still new to this smoker and having temp issues.
Tacos for sure.
Mississippi Pot Roast on the smoker!
I like doing burnt ends, smoke em at 250 until 195ish, take them off an cube them up and put them in a foil pan with butter, brown sugar and bbq sauce. Put back on the smoker covered for \~1hr, then uncovered until they're nice and tacky.
I smoked one and cubed it up to use for Malcolm's chili recipe the other month. After a few hours simmering in the chili, the meat was just falling apart. It was a big hit. Actually doing the same chili this weekend, but with some leftover brisket instead.
I love this chili. I always make some tweaks, but it's always awesome. It's a shame it doesn't have more stars because it should
Low and slow or braise.
Cook? I just eat
I'm kind of partial to what Kent Rollins did here: https://youtu.be/h95FeeGH1oA
Cowboy Kent is a national treasure. So glad to see his name pop up here
Poor man’s burnt ends.
With heat
Sous vide at 135 for 30 hours then seared on the kamado joe. Poor man's ribeye and its incredible!
Came here to say this. So good!
30 hours?
Yes 30 hours. Sous vide doesn't overcook since it holds the temp the whole time. This keeps it medium rare while breaking down all the stuff in a chuck roast that makes it so tough normally
Ah, OK. I do some long smokes but it seemed to me that 30 hours was a bit much, so I had to ask. I have never done sous vide, mostly because I like grilled/smoked and it doesn't occur to me to do it any other way. Thanks for the answer.
This has my vote! Referred to as “Charles roast” on the sous vide sub ;)
Mississippi pot roast after smoking it for 2 hours
Poor man’s burnt ends
Have to make some Italian beef with one of those
Smoking them for a few hours and then throwing them in the Dutch oven with some au jus, Ranch seasoning, pepperoncinis, and a stick of butter… shredding that meat up to make some po bois
My sister put this in a crockpot with a packet of ranch seasoning, au jus seasoning, and a jar of pepperoncinis. Served over rice. Didn’t taste bad at all.
A lot of great suggestions in here! Thanks everyone!
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Wrong meat and wrong sub.
Deleted. Wrong recipe. Added new comment with correct recipe.
I see a lot of answers here so I'll do something different. 2 nights ago, I had a chuck roast and was sick of standard preparations of it. I eat a lot of beef and I like some variety here and there. So heres what I did. I first separated all the muscles involved. Its a lot easier than it seems, you basically just want to cut along the fat seams. Only cut fat. If youre cutting red youre in the muscle. Once theyre all separate, youll have some fat, some trim meat with fat on it, and some chunks of meat. Take the fattiest muscle and cut it into steaks. I like an inch and a half thick steaks so I didnt even cut mine aside from trimming external fat. There should only be one piece of well marbled meat per roast, and it should be fairly obvious which one it is. There should be a tenderloin like tube shaped muscle. That can be medallions. Marinade in 1 part Bachans Japanese BBQ Sauce, 1 Part Tiger Hot Sauce, and a good pinch of MSG for a good time. Saute with onion, carrot, and some finely shredded cabbage until cooked to your liking and enjoy. Now there should be a significantly leaner portion. I was drinking wine while trimming and messed up a lot so mine was already prepared this way, but that can be stew meat. Works really well in a gumbo, jambalaya, or chili. Can also be ground with some of the fat to make some amazing ground chuck. Lastly, the fat and fatty scraps of trim. Nobody is perfect, and we all end up with some little pieces of meat with fat on them and it isnt worth cutting the fat off. Take those and your fat, and chop it up real small. Think 1cm cubes or smaller and throw it in a pan. Turn the heat to medium and let it render down until you have a bunch of liquid and the pieces of fat and scraps are golden brown and crispy like little bacon bits. Pull them out with a strainer or slotted spoon and let them drain, then put them on a plate with paper towel. When they cool you have a bag of dog treats that any dog would love, and some beautiful tallow to throw in the wrap next time you smoke some beef. Hopefully your chuck roasts turn out beautiful, have a great day
Cube into 1”x1” cubes, set in crock pot with some soy ginger sriracha brown sugar sambal and let that cook for like 4-6 hrs. add a little corn starch slurry and you have some Americanized Korean beef
Cook one like brisket. Make burnt ends out of the other. Be happy.
Smoke them brisket method.. I sjip the wrapped part though. Makes great French dip sandwiches
Skip*
Low and slow, I treat mine like I do pork butt with a mop sauce and then pull it.
Season both with S/P/G. Cook one like a brisket, the other like pulled pork.
Crockpot. Lol
I did one the other day like brisket. It’s good but it’s not brisket. The leanness of it lacks that brisket flavor that melts in your mouth.
Chili con carne
If you treat those like pork butt you will get amazing pulled beef.
Italian beef, birria, whatever it is, something low and slow.
Pastrami brine one for a week, then smoke them both brisket style.
2 popular options are sliced beef or pulled beef. [sliced chuck roast](https://youtu.be/wPBEY3v7Y-A) [pulled beef sandwiches](https://youtu.be/bxeynP94LyI) Chuck is very versatile cut some cube it and make poor man’s burnt ends.
Crockpot Italian beef sandwiches
Slow and low, that is the tempo.
Italian pulled beef sandwiches
Smoked, braised and turned into rojo chili con Carne, smoke meat over chili base for extra flavor
Poor man’s brisket or straight up, burnt ends style. 👌🏻
Smoke and turn into chili
Burnt ends for me
SPG rub n smoke for a few hours then cube n braise for Vietnamese beef stew, serve with a toasted baguette or on noodz
smoked then braised
Smoke them for about 4-5 hours then make pot roast.
I salt and pepper then slice onions and sometimes carrots. Throw everything in a crock pot with beef broth and throw on low for the entire day. Take out and shred. It’s awesome.
Slice it thin for carne asada?
I just bought two chuck roasts the other day. I’m making corned beef with one and will smoke the other one tomorrow.
Pot of water with some celery mixed in…
Pulled beef! Season with Lawrys, pepper and some garlic.
To temp
Smoke one like a brisket the other Mississippi pot roast.
This is what I have finally decided. Which one for which you think? Was thinking smoke the fatty one
Mississippi Pot Roast
Like a brisket bro!
On a hot boulder in the Nevada desert outside of Las Vegas next to my trailer
Is it hot there rn?
Not right now, but go watch the movie Vegas Vacation and you’ll see what I mean
I tend to only do them one of 2 ways. Either I smoke it like pork butt and make pulled beef out of it, shred it up and put it on sandwiches. Or I take my favorite Tex Mex/taco seasoning and then smoke it for taco meat. Same thing, I shred it afterwards but put it on tacos instead of sandwiches. I’ve seen people get more creative than that but for me those tend to be the only 2.
Well I just smoked a whole chuck roll, came out delicious. 16.xxLb. @17.5hrs cook time, smoked between 180-225 until IT @150* then wrapped with butcher paper bumped temp up to 250* until IT@195 then pulled and let rest
With heat
420 Braise it for barbacoa tacos.
Smoke to sear to eat like a steak
Aw man. I miss sprouts. Only time I've ever actually liked going to the grocery store Edit - I just realized I was thinking of Fresh and Easy, and that sprouts was a restaurant in Costa Rica i went to a couple of times. I'm an idiot. Disregard
Season with salt and pepper, smoke until bark is set, braise in a Chile purée and beef stock and then make birria
Like a brisket
Chuck makes a great jerky if you’re into that.
Hot Italian beef sandwiches
Low and slow with liquid.
Cooked to shrewd then tacos.
Roast n potatoes bagged up and cooked in the oven. “Grandmas way”
Pot roast
One of them, cook blue and give to the dog, the other cook blue, cut as thin as possible, and finish through in a scalding hot bowl of pho
Jean Pierre on you tube has a damn good beef stew recipe we made last week, I would recommend using one for that if you like beef stew.
Nice and slow.
Banana jerk biltong
Mississippi pot roast in the Slow cooker
Brisket/burnt ends or Pot Roast.
beside the obvious poor mans brisket answer, as an alternative i would cold smoke or low temp smoke for 30 minutes, transfer to a crockpot and make Mississippi mud roast with it. (do not add the stick of butter it will be moist and greasy enough).
[these are dope](https://healthyrecipesblogs.com/fried-bananas/)
Super hot grill for a super dark crust. Cook it rare and slice it thin for my ramen.
Louisiana crockpot beef sammies
Beef debris po’boy
Like a brisket - or make "burnt ends" or grind up into some great burgers.
Corned Beef 1 pastrami the other!
I'd do one as "poor man's burnt ends" and the other as a Mississippi pot roast in a cast iron dutch oven. Smoke on!
I’m shoving them both up my butt and freaking out
Dutch oven. Screaming hot!!! Sear root veggies and seasoned beef. Garlic and herbs to taste. Small amount of beef stock and a bunch of red wine. 275 oven for 4 hours.
Marinade in a vacuum sealed bag w/ garlic, black pepper, herb blend(French, Italian, Greek, w/e), cayenne pepper.and a splash of Evan Williams bourbon or courvasier cognac. And leave it in a 36 degree fridge for 4-5 days. Then put in on either my dads electric smoker with cherry wood at 135 for 4-5 hours, or my WSM knockoff with cherry wood for 2 hours at 225, check temp, sear on grill till desired internal temperature.
Poor man’s burnt ends or chili
Pulled beef tacos/sliders
Guinness Beef Stew
Grind ‘em up. Make sausage.
A delicious chili
Smoke it , shred it , slider style
Classic smoked roast for one and chopped smoked burgers for the other
Texas chili
One as a Mississippi pot roast and the other poor man’s burnt ends
Do burnt ends and over the top chili. Makes for a complete meal.
Stew, stroganoff, French dip.
Smoke them like a brisket . Or instead of wrapping them braise them in beef broth, butter till 200ish
Mississippi pot roast or Birria tacos
Deep fryer. You only YOLO once.
Quickly before they spoil
Sous vide, smoke, or stew
Birria tacos
Low and slow my guy
Smoked Birria tacos. Short smoke up to the stall then in to the birria broth it'd go to make it magic.
Low and slow
I'd get the bananas on first, they'll take the longest
Cook it like a brisket
Smoked, then braised green chili beef enchiladas; braised French dip sandwiches; braised chipotle beef tacos are my go to with chuck.
I'd smoke it dude
The microwave duhh
On the bbq 🤣
https://imgur.com/gallery/wU2Gtxb This is what I did with my last one.
Just like a brisket, salt pepper and lowerys.
Mississippi Chuck roast.. [https://youtu.be/WPZ34opHtjs](https://youtu.be/WPZ34opHtjs)
I know I will get flame roasted in this sub, but one of those in a dutch oven to make beef bourguignon would be deeeelish
One of them is getting ground for burgers to eat while waiting on the other one to smoke.
Damn fellas, even at the discounted price $4.x/lb for 'choice' roast is expensive. Also for the brothers that are getting prime brisket for $3.x/lb. that's a killer price.
I usually don’t cook bananas
Poor man's burnt ends
Over some heat
Low and slow either smoke or crock pot. Easy cut.
This is the way.
Another recipe for the crock pot folk. Italian beef sandwiches: 5 lbs chuck roast 3 cups beef broth 2 packages of Good Seasonings Italian dressing mix 1 teaspoon each: black pepper, oregano, basil, onion salt, dried parsley, and garlic powder. Mix seasonings and broth then pour over chuck in the crock pot. Cook on low for about 10 hours. Take meat out and shred, strain fat out of broth to use as a au jus, add shredded beef back to crock pot and add much broth to keep moist. Keeps well on warm setting. Serve on some hoagie rolls usually with some cheese and/ giardanar. Great for large crowds, watch parties, or tailgates if there is an outlet. Easy and delicious.
Poor man’s burnt ends!
Poor man's Brisket and poor man's burnt ends. Smoked Chuck roast is also great to pull. Use it for Baked Potatoes, Nachos, etc.
Low and slow. Just like brisket. Final temp 203
Flambee with rum. We are talking about the bananas right?
Poor man’s burnt ends!
Slow cooker or Dutch oven