I started off with 6lbs of chuck roast.
Then it got a coating of my beef rub.
And then onto the UDS until it hit 165*F.
It was a beautiful day after the previous day's storms cleared out the heat and humidity. A perfect day to sit out back, watch the smoker, and get ready for the home opener of the Packers.
Once the beef hit 165*F, I pulled it out of the smoker and transferred it to a steamer pan.
Then it got a liberal coating of banana peppers and onion slices before being covered in foil and placed back on the UDS.
If only I had known how badly this great day would turn. :o(
No too long after drying my tears, the beef reached 210*F and it was time to get happy again.
After pulling the beef and mixing in the peppers and onions into the meat, it was dinner time!