- May 5, 2007
- 2,838
- 16
Inspired by the Diamond State BBQ Competition on Saturday, I fired up the CG yesterday and Q'd up a beef shoulder and a fatty.
The fatty was filled with sharp cheddar, asparagus, onion, scallion, garlic, red bell pepper and mushrooms. I mixed the JD sausage with 1 egg and some homemade breadcrumbs, then flattened it out. The veggies were sauteed in evoo. Once cooled, I placed them and the grated cheese down the center and rolled it together, sprinkled Jeff's rub all over and hit the grates. Smoked at 250 until the internal temp reached 165.
The beef shoulder roast, which I have dubbed "The Poor Man's Brisket" ($1.99/lb vs $3.99/lb) was done similar to SmokyOkie's brisket style. I rubbed it with Jeff's rub and packed it with coarse ground black pepper, wrapped it in plastic and placed it in the fridge over night.
I seared it all over, then placed it in an aluminum pan, smoked it at 235-ish for two hours fat down, 1 1/2 hours fat up, then flipped it, added a splash of some hard apple cider (yummy) with a few apple wedges, then foiled it. I let it go until the internal was at 195, then pulled it from the grates. I let it sit wrapped for about a half hour, then sliced it.
All I can say is... oh my GAWD was it good!
The fatty was filled with sharp cheddar, asparagus, onion, scallion, garlic, red bell pepper and mushrooms. I mixed the JD sausage with 1 egg and some homemade breadcrumbs, then flattened it out. The veggies were sauteed in evoo. Once cooled, I placed them and the grated cheese down the center and rolled it together, sprinkled Jeff's rub all over and hit the grates. Smoked at 250 until the internal temp reached 165.
The beef shoulder roast, which I have dubbed "The Poor Man's Brisket" ($1.99/lb vs $3.99/lb) was done similar to SmokyOkie's brisket style. I rubbed it with Jeff's rub and packed it with coarse ground black pepper, wrapped it in plastic and placed it in the fridge over night.
I seared it all over, then placed it in an aluminum pan, smoked it at 235-ish for two hours fat down, 1 1/2 hours fat up, then flipped it, added a splash of some hard apple cider (yummy) with a few apple wedges, then foiled it. I let it go until the internal was at 195, then pulled it from the grates. I let it sit wrapped for about a half hour, then sliced it.
All I can say is... oh my GAWD was it good!
