mississippi slow cooker roast vs smoked

[WTM]

had our Christmas dinner yesterday and cooked 3 chuck roasts mississippi style and one smoked roast. actually it wasnt planned i put it on the smoker as i was in the store to pick up two more chuck roasts. they had one that was about 5" thick and full of marbling. i said you know, that would be almost like a brisket point.

the verdict was, as tender and flavorful as the mississippi style was, there was zero left of the smoked roast. my wife said she prefers that from now on, lol. i guess i can freeze all this other roast and make some subs.

 

[TN Song Dog]

We smoke a london broil every once in a while, when find a good marbled one. Have done a chuck roast once and turned out well. Did you season like a brisket, just coarse salt and pepper?

 

[WTM]

We smoke a london broil every once in a while, when find a good marbled one. Have done a chuck roast once and turned out well. Did you season like a brisket, just coarse salt and pepper?

yep very liberally and a sprinkling of lawrys seasoning as well. saw that on a texas pitmaster channel. it does make it better.

 

[backyardtndeer]

Sounds good. I have always done roasts in the crock pot, will have to try this sometime.

 

[WTM]

yeah just make sure you wrap around 160, itll get real tender. took 4 hours to 160, added about 4oz of smoke wood per hour. then i wrapped in unwaxed parchment paper and poked a few holes in the bottom to drain some of the fat. took around two hours to get to 202 in my small smoker.