So I knew it was getting a little colder than normal for this early in the year. And the weather folks said in Northern and Western Iowa they could get a little snow. They also said that here in Des Moines we might get a few flurries.
It's not exactly a blizzard, but I wasn't expecting to wake up and see the ground covered. This is what I saw when I got up this morning and was prepping to get the WSM fired up.
Man , I am NOT ready for cold weather and those long dark days.
Either way it doesn't matter. I knew it was going to be cold and I'd already decided that I was going to smoke a few things today. The local Hy-Vee grocery store had Chuck Pot Roasts on sale a couple of weeks ago for $2.37lb. Not a great deal, but better than the $2.99 they normally go for. I picked up 3 of them and am going to smoke 2 of them today and save one for a later date. I've also had a Corned Beef Brisket in the freezer for a few months and figured I'd get that cooked since my stash from the last one finally ran out.
Here's my pile o' meat...1 chuckie is 3.99lbs, the other is 3.32lbs and the CBB is 3.75lbs.
I got a late start last night, so the CBB only got about a 3.5 hour soak in fresh water (in the fridge to keep it cold, for all the newbies)to leech out some of the sodium. I did one water change about halfway through that process.
had some "wierd" little spots on it. You can see them in the photo above. Anybody have any idea what that might be? It's the same brand I've bought several times and has been frozen since the day I bought it. It smelled ok too.
The CBB got my usual rub down of EVOO, Mixed Pickling Spices and Old Bay seasoning mix. Then wrapped tightly in Saran Wrap and Aluminum Foil and off to the fridge for the night.
Now the chuckies, I did EVOO and Grill Mates-Montreal Steak Seasoning. Have done this same rub the last couple of times and loved it. If it ain't broke, don't fix it is my theory.
This is the smaller one
a little thicker than the last couple. Just shy of 4"
No need for the resting the meat at room temp debate. Since it was only about 30* outside when I started I decided it might be a good idea to give the WSM all the help I could. Here they are after a good nights sleep.
Using the "minion method" with Seven Oaks lump charcoal, Cherry chunks and throwing in some Mesquite chips I've got laying around. Odd mix of woods, I know. But thought since the chips will burn up fast I'll just use them occasionally and kiss the meat with that smoke.
I filled the water pan with a mix of really hot water and 3 bottles of Miller Chill (that's the lime flavored beer, nasty stuff in my opinion, but thought it might be good for this) that I put in the oven on "warm" for about 45 minutes to heat them up a bit.
About 10:30 the meat goes down.
I'm impressed, the temps are holding steady at 235*. But there is virtually no wind to speak of. Hope it stays that way. I'll probe the meat in a 2 or 3 hours. Let the waiting game begin...
It's not exactly a blizzard, but I wasn't expecting to wake up and see the ground covered. This is what I saw when I got up this morning and was prepping to get the WSM fired up.
Man , I am NOT ready for cold weather and those long dark days.
Either way it doesn't matter. I knew it was going to be cold and I'd already decided that I was going to smoke a few things today. The local Hy-Vee grocery store had Chuck Pot Roasts on sale a couple of weeks ago for $2.37lb. Not a great deal, but better than the $2.99 they normally go for. I picked up 3 of them and am going to smoke 2 of them today and save one for a later date. I've also had a Corned Beef Brisket in the freezer for a few months and figured I'd get that cooked since my stash from the last one finally ran out.
Here's my pile o' meat...1 chuckie is 3.99lbs, the other is 3.32lbs and the CBB is 3.75lbs.
I got a late start last night, so the CBB only got about a 3.5 hour soak in fresh water (in the fridge to keep it cold, for all the newbies)to leech out some of the sodium. I did one water change about halfway through that process.
had some "wierd" little spots on it. You can see them in the photo above. Anybody have any idea what that might be? It's the same brand I've bought several times and has been frozen since the day I bought it. It smelled ok too.
The CBB got my usual rub down of EVOO, Mixed Pickling Spices and Old Bay seasoning mix. Then wrapped tightly in Saran Wrap and Aluminum Foil and off to the fridge for the night.
Now the chuckies, I did EVOO and Grill Mates-Montreal Steak Seasoning. Have done this same rub the last couple of times and loved it. If it ain't broke, don't fix it is my theory.
This is the smaller one
a little thicker than the last couple. Just shy of 4"
No need for the resting the meat at room temp debate. Since it was only about 30* outside when I started I decided it might be a good idea to give the WSM all the help I could. Here they are after a good nights sleep.
Using the "minion method" with Seven Oaks lump charcoal, Cherry chunks and throwing in some Mesquite chips I've got laying around. Odd mix of woods, I know. But thought since the chips will burn up fast I'll just use them occasionally and kiss the meat with that smoke.
I filled the water pan with a mix of really hot water and 3 bottles of Miller Chill (that's the lime flavored beer, nasty stuff in my opinion, but thought it might be good for this) that I put in the oven on "warm" for about 45 minutes to heat them up a bit.
About 10:30 the meat goes down.
I'm impressed, the temps are holding steady at 235*. But there is virtually no wind to speak of. Hope it stays that way. I'll probe the meat in a 2 or 3 hours. Let the waiting game begin...
