I have seen this all over the web so today I decided to try it. I smoked the roast on the kettle to an internal temperature of 165* with hickory. Then removed and added it on top of my veggies and cooked at 350* for 3 more hours on the kettle. Then took the foil off and let it cook for another hour till the liquid was almost gone.
brushed with olive oil, kosher salt and blk pepper
Ready for the smoke
Hickory chunks and kingsford blue
Cruising along
While the meat is smoking get the veggies and beer bath ready
Meat ready for the veggie pan
Red and green peppers, garlic cloves, jalapenos, red onion
Beef on top of the veggies, add some good stuff
Ready to cover and cook for 3 hours
Covered on the kettle
Shredded up for sandwhiches or add to a tortilla
brushed with olive oil, kosher salt and blk pepper
Ready for the smoke
Hickory chunks and kingsford blue
Cruising along
While the meat is smoking get the veggies and beer bath ready
Meat ready for the veggie pan
Red and green peppers, garlic cloves, jalapenos, red onion
Beef on top of the veggies, add some good stuff
Ready to cover and cook for 3 hours
Covered on the kettle
Shredded up for sandwhiches or add to a tortilla
