Good morning and welcome to a challenge for all you outdoor chefs. The question came from another realm and a reader who has just read this startling fact: “Chuck roast is the poor man’s brisket, when it comes to smoking on a Big Green Egg.” But he needs details, and that is where you come in. “I have read that smoked chuck roast is much easier than brisket to prepare and is a parallel in beef to pork’s Boston butt.”
But is he right? If so, how can it be done? Please come to A.R.’s aid.
(READ MORE: What is barbecue in Chattanooga? It’s a little bit of everything)
A cooking couple, C and A, have taken a break in their culinary creativity and ordered their suppers from Hello Fresh. But it’s only temporary, they say. It’s more of “a break in decision-making than new ideas for our menus. We guess everybody has a different definition of what’s healthy, but we prefer food without a lot of creamy or mayonnaise-based sauces.”
If this is the healthful way you cook, C and A would appreciate your input.