or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › my 2nd smoke - Chuck & Mac N cheese.
New Posts  All Forums:Forum Nav:

my 2nd smoke - Chuck & Mac N cheese.

post #1 of 2
Thread Starter 

I smoked a bone in chuck last week.

It was good but not very impressive.

Cooked about 5 1/2hours - basic rub, mostly paprika, garlic and onion powder.

Instead of foiling it  - when it reached 170 i put in a pot with a little cabbage and broth on bottom. And took it up to 190 internal temp. It was not really dry but not particularly unxious either.  Was Only a little smokey.

 

Oh - I also made Smoked mac n cheese.

Cooked the mac first - then Made the cheese sauce a little more runny than normal....

I used 2 cheeses, butter, & plain coconut milk.

I also added smoked bacon and bacon grease (from my first smoke)

Mixed it all up in the kitchen.

Then smoked it 30 minutes - with Applewood.

You guys know this - but the aluminum lined pan made clean up EZ.

It was great !

 

I'll keep trying on the meats. ( I have my first brisket on the smoker now - been on there 25 hrs..its been stalled at 172 for hours I'm probably going to take it off soon).

 

 

post #2 of 2

 

Nice looking mac n cheese  Thumbs Up   Don't forget pics of the brisket  :beercheer:

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › my 2nd smoke - Chuck & Mac N cheese.