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Neck roast
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<blockquote data-quote="Trapper John" data-source="post: 5239306" data-attributes="member: 40"><p>I've never smoked one and off the top of my head I don't know how I'd go about that, but I'm certain it could be done and be excellent. Lots of connective tissue in the neck so I usually braise it. It's great in stews as well. I typically de-bone it, flour and fry the pieces, then slow cook those pieces in a sauce or gravy until it shreds. It makes a great pasta sauce. I use the neck to make imitation osso buco when I don't have shanks.</p><p></p><p>If I were to smoke one I'd probably put on some rub, smoke it enough to get some flavor on it, then wrap it up and let it slow cook until it falls apart or finish it in the oven sealed up with some stock or broth until it shreds easily.</p></blockquote><p></p>
[QUOTE="Trapper John, post: 5239306, member: 40"] I've never smoked one and off the top of my head I don't know how I'd go about that, but I'm certain it could be done and be excellent. Lots of connective tissue in the neck so I usually braise it. It's great in stews as well. I typically de-bone it, flour and fry the pieces, then slow cook those pieces in a sauce or gravy until it shreds. It makes a great pasta sauce. I use the neck to make imitation osso buco when I don't have shanks. If I were to smoke one I'd probably put on some rub, smoke it enough to get some flavor on it, then wrap it up and let it slow cook until it falls apart or finish it in the oven sealed up with some stock or broth until it shreds easily. [/QUOTE]
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