Originally Posted by Tr00ter
That is AMAZING looking!!! I'm hungry now. Might I ask, what is the "9 Hour Burgundy Mushrooms?"
These mushrooms are really worth the time and if you can save some broth it works excellent to finish a roast off with as I did with the chuck roast.9 Hour Burgundy Mushrooms
4 pounds white button mushrooms
1 liter Burgundy wine
2 cups boiling water
1/2 pound butter (yes butter not the fake stuff!)
2 teaspoons Worcestershire sauce
1.25 teaspoon dill
1.5 teaspoon ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic whole ( I use big cloves...so...more if you use smaller ones)
Clean mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
Remove the lid, and then continue cooking, uncovered, for 3 hours.
Originally Posted by Backyardboss
There's a little 3#er air drying in the fridge as we speak. Goes on the smoke either this afternoon (weather permitting) or tomorrow.
How long was it to reach 205? How long a rest after?
On this chuck roast I went 275º and it was 5 1/2 hours to get it to 205º and then an hour rest. Typically I would prefer 235º cooking temp but I had gotten started later in the day than planned so I went with the higher temp to speed it up. I know you will get more smoke flavor going low 'n slow and honestly should be even more tender.