Best small cut of beef to do low and slow?

then you probably cant braise up some oxtail or lambshanks either. pit beef is done hot with an eye round 375/400 and sliced thin, same eye round done 275/300 gives you a deli beef(i like these chilled before slicing) both sliced thin thin. pot roast with a chuck, braising liquid 1/3 up the side of the roast so most sticks out and develops a crispy bark is anothe low and slow but you need to get the temps up to 300/325 to get it simmering nice

Really a Chuck Roast,Now thats one I have not done, Temp.?

 

I have done a few chuck roasts and It just doesn't tickly my fancy that much. It's the only meat I use for pot roast. Just not a fan egged.
I haven't done these, but have read people doing flank or skirt steak and London broil. There were some posts not too long ago about those.



Paul

I like Chuck roast also. I usually cook low and slow between 225-275 until it hits around 170. Then I wrap in foil with some Onion, Red Bell Pepper, and Chopped jalapenos along with some beef broth. Once it hits around 200, younpull it and let it rest. Should shred fairly easily. The meat and the veggies you cooked with it make incredible shredded beef tacos.

Buckeye Bob