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Another Chuck Roast In The Smoker - Page 2

post #21 of 26

Beautiful Bark !!:drool:drool

 

Very Nice Job!!Thumbs Up

 

BTW: If there's any chance at all of slicing, use your electric knife----No pressure needed.

 

 

Bear

post #22 of 26
Wow that bark would make a tree jealous!
post #23 of 26
Quote:
Originally Posted by AZSmokerMark View Post

I did not foil them until AFTER I took them out of the smoker.  I did plan to foil when IT reached 165, but a couple of folks here talked me out of it.  I'm glad I left the foil off until after it finished smoking.  The bark is amazing!  The flavor is amazing!  I can hardly wait for my guests to give it a try, with or without sauce.

Thanks for the info! It looks AWESOME by the way!

Shelton
post #24 of 26


Hey there!  I'm also a newbie.  Would you mind to share the ratios you used in your rub - how much pepper, garlic, onion, and rosemary?  These look and sound amazing!  Thanks!

post #25 of 26
Thread Starter 
Quote:
Originally Posted by jwgordon View Post
 


Hey there!  I'm also a newbie.  Would you mind to share the ratios you used in your rub - how much pepper, garlic, onion, and rosemary?  These look and sound amazing!  Thanks!

Real simple, I found it on the internet.  It is equal parts of fine ground black pepper, onion powder, garlic powder, salt, and rosemary.  I used 2 TBS of each. I ground freshly ground rosemary in a spare coffee grinder.

post #26 of 26


Thank you!!

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