- Mar 23, 2017
- 33
- 28
2.77 a pound on sale (briskets are much cheaper for choice), so got a few chuck roasts. my wife does them in a crock pot, so a 4 pounder got done that way yesterday, beef birria (a semi spicy stew). Left overs for awhile, freezes and reheats well.
I got a 5 pounder to do slices as we have company coming today and a concert to attend this evening. Plan on sandwiches, I think I can slice it thin if I let it cool down before slicing.
Salt, pepper, garlic, and paprika for that color, 6 hours before putting on the smoker. Pellet grill with Hickory, Cherry, and Maple pellets. 6 hours at 225 to get to 180 degrees. Wrapped in foil (as it needed to go in there to rest in the cooler anyways) to 190 degrees. It got a little darker in the last hour wrapped, will try to get pictures of it pre and post cutting, but will be eating in shifts.
seasoned and rested
getting to 225
ready for the smoker (I did a bad job seasoning it, and I didn’t tie it up, note for next time)
remote temperature probe in and ready to go
3 hours in, checking pellet level, 145 degrees IT
6 hours in, 180 degrees, time for foil (well, too late for foil, but still did it)
need to learn how to seal up these better, and do a better job estimating how much foil, always too little (cheap skate)
not even an hour later, 190 degrees (probably too high for slicing, we’ll see):
I got a 5 pounder to do slices as we have company coming today and a concert to attend this evening. Plan on sandwiches, I think I can slice it thin if I let it cool down before slicing.
Salt, pepper, garlic, and paprika for that color, 6 hours before putting on the smoker. Pellet grill with Hickory, Cherry, and Maple pellets. 6 hours at 225 to get to 180 degrees. Wrapped in foil (as it needed to go in there to rest in the cooler anyways) to 190 degrees. It got a little darker in the last hour wrapped, will try to get pictures of it pre and post cutting, but will be eating in shifts.
seasoned and rested
getting to 225
ready for the smoker (I did a bad job seasoning it, and I didn’t tie it up, note for next time)
remote temperature probe in and ready to go
3 hours in, checking pellet level, 145 degrees IT
6 hours in, 180 degrees, time for foil (well, too late for foil, but still did it)
need to learn how to seal up these better, and do a better job estimating how much foil, always too little (cheap skate)
not even an hour later, 190 degrees (probably too high for slicing, we’ll see):
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