Both the boys are out of the state working right now and couldn't get home for Mother's Day, so I knew a great day was up to me. I had asked Mrs. Red a few days ago what she wanted me to do for her today: Her favorite restaurant? Wine and Dine her? Prepare an extravagant meal at home? Nope, none of the above. She stated that she wanted to keep it simple: she wanted me to smoke a chuck roast for sammies and whip up a batch of tater salad.
So, she's in charge today (as if there's a day when she's not). Chuckie it is!
Here is today's victim. It's almost 3 lbs.
Last nights prep work: coated him with some L&P's thick Worcestershire, then dusted it with Montreal Seasoning, wrapped and overnighted in the fridge. I chose not to inject this one, as it was a pretty fat-marbled cut.
8 a.m. this morning: into the smoker @ 230* with an AMNTS mixed with hickory and apple pellets. This photo was taken about 2 hours in when I inserted the Maverick meat probe.
I foiled it with a splash of apple juice and a splash of Worcestershire,when it reached IT of 165*, then back into the smoker. Total cook time to reach 205* IT was just about 6 1/2 hours. Then wrapped and rested for a little over 2 hours in the warm oven.
Thought this one turned out pretty...real nice smoke ring...
Mrs. Red's simple Mother's Day plate...chuckie sammie and freshly made tater salad.
I must be doing something right, she is requesting my smoked meat more often than ever, and she did brag a bit about the chuckie.
Happy Mother's Day to all the Moms out there!