Between the price of brisket these days, and we have an "empty nest' I wind up freezing about 1/3 of a brisket, giving 1/3 to neighbors, and pigging out on the last third...NOT complaining mind you.... definitely a "first world problem" so to speak.
But, thanks to Jeff and his newsletter.... I have found a solution.
3-4 pound chuck roast, prepped the same way as a brisket, and cooked pretty much the same way.
Found a nice selection, at BJ's warehouse this morning, and I chose a well marbled piece (3.7 lb) $13.50
took it home , rinsed it off (I'm like THAT)...a quick slathering of yellow mustard. Sprinkled my rub over the meat... top-bottom-sides. covered with foil and let it sit, while i started the Smoke Hollow 44.
A mixture of Hickory chips, with some longer lasting chunks as well.... I let it come up to temperature.
Before long everything was chugging long at a steady 275 degrees.... I inserted my maverick probe into the meat, and placed it into the smoke.
about 6 hours later the smell was driving me mad... and the IT was 195, I opened the door, and with a spare tmp probe, I poked around to see how tender the roast was.... and it was tender.
Grabbing my industrial roll of aluminum, I did a quick double wrap as I removed the meat.
After only 1 hour, we decided we had waited enough..... yummmm
Best part of the Chuck Roast, we had a good dinner (after we each had picked from the slices) and there is enough for lunch tomorrow, without also filling the freezer... or worse, having a huge plate of brisket sitting in the fridge, mocking me all week
But, thanks to Jeff and his newsletter.... I have found a solution.
3-4 pound chuck roast, prepped the same way as a brisket, and cooked pretty much the same way.
Found a nice selection, at BJ's warehouse this morning, and I chose a well marbled piece (3.7 lb) $13.50
took it home , rinsed it off (I'm like THAT)...a quick slathering of yellow mustard. Sprinkled my rub over the meat... top-bottom-sides. covered with foil and let it sit, while i started the Smoke Hollow 44.
A mixture of Hickory chips, with some longer lasting chunks as well.... I let it come up to temperature.
Before long everything was chugging long at a steady 275 degrees.... I inserted my maverick probe into the meat, and placed it into the smoke.
about 6 hours later the smell was driving me mad... and the IT was 195, I opened the door, and with a spare tmp probe, I poked around to see how tender the roast was.... and it was tender.
Grabbing my industrial roll of aluminum, I did a quick double wrap as I removed the meat.
After only 1 hour, we decided we had waited enough..... yummmm
Best part of the Chuck Roast, we had a good dinner (after we each had picked from the slices) and there is enough for lunch tomorrow, without also filling the freezer... or worse, having a huge plate of brisket sitting in the fridge, mocking me all week
