I've got a 3#10oz chuck roast from an admin at work. Her kid raised the cow, and at show it graded prime. I've had several briskets from the same cow, and they were by far the best briskets I've done...just amazing quality beef.
So, I've got this chuck roast, and plan on smoking it like a small brisket. But the butcher trimmed essentially all fat from it. How do I keep it moist? Necessary to brine? Inject? Or will putting a layer of bacon on the bottom provide direct heat protection and help to keep things moist?
So, I've got this chuck roast, and plan on smoking it like a small brisket. But the butcher trimmed essentially all fat from it. How do I keep it moist? Necessary to brine? Inject? Or will putting a layer of bacon on the bottom provide direct heat protection and help to keep things moist?