I should have known before I started. 4 chuck roasts, in below 10* weather...on my uninsulated ECB. Yes, I had a wind shelter, but when it's 4* when you start your element in a tin can..do you feel lucky?
Got off work at 7am the day before and bought 4 chuck roasts, decently priced @ 1.99 a lb. to a tune of $20 all together. Got some beef broth and onions to go with it, thinking I'd make a nice jus for dipping.
Got home from Hy-Vee and spiced up 2 of the roasts with a mix of Rosemary, Oregano, Basil, Red Pepper, Sea Salt and Granny Garlic. These were for what I was hoping would turn into some wonderful french dips. The other 2 I spiced with Tony's Creole and some Bone Suckin' Rub, for some long awaited pulled beef.
I let them sit for 24 hours while I slept and worked till 7am the next day when I got together everything and headed toward my fiance's place 15 miles away (when better to smoke and tease my woman with some TBS). I dug the ECB from the snow after digging another wind shelter out of the snow drifts (more like ice mounds, since we had some rain last week) and plugged in the element.
After letting my unit preheat for an hour and a half, I went to find my stock of wood and low and behold, the fiance's brother used it for firewood. GRRRRR. I had to drive 15 miles into town to get some more (pecan sounded good for today), and I ended up getting twenty bucks worth of more goodies!
To sum it up, after 4 hours, the ECB was only at 114* degrees. I said to hell with it, and pulled the roasts, setting the two herbed roasts in broth and the other two in a mixture of broth, Coca-Cola and worcestershire. Each in their own aluminum pans, in different roasters. Here's them pics!
Decided to use up a gift set of spices.
For french dips.
Getting steamed...I'm getting steamed...meat's getting steamed....GRR.
Sandwiches. The bite is missing from the herb sliced beef on white italian, and the other is pulled beef on sundried tomato italian bread. Smoked beans (bush's honey maple, coca-cola and bbq sauce, on smoker for 4 hours).
Overall I wasn't happy with the smoke, though the 4 hours with pecan really did impart a wonderful flavor on the pulled beef. The sliced beef was overwhelmed by rosemary and oregano and didn't go over very well. GRR. Not appreciating cold weather on my tin can smokes!
Got off work at 7am the day before and bought 4 chuck roasts, decently priced @ 1.99 a lb. to a tune of $20 all together. Got some beef broth and onions to go with it, thinking I'd make a nice jus for dipping.
Got home from Hy-Vee and spiced up 2 of the roasts with a mix of Rosemary, Oregano, Basil, Red Pepper, Sea Salt and Granny Garlic. These were for what I was hoping would turn into some wonderful french dips. The other 2 I spiced with Tony's Creole and some Bone Suckin' Rub, for some long awaited pulled beef.
I let them sit for 24 hours while I slept and worked till 7am the next day when I got together everything and headed toward my fiance's place 15 miles away (when better to smoke and tease my woman with some TBS). I dug the ECB from the snow after digging another wind shelter out of the snow drifts (more like ice mounds, since we had some rain last week) and plugged in the element.
After letting my unit preheat for an hour and a half, I went to find my stock of wood and low and behold, the fiance's brother used it for firewood. GRRRRR. I had to drive 15 miles into town to get some more (pecan sounded good for today), and I ended up getting twenty bucks worth of more goodies!
To sum it up, after 4 hours, the ECB was only at 114* degrees. I said to hell with it, and pulled the roasts, setting the two herbed roasts in broth and the other two in a mixture of broth, Coca-Cola and worcestershire. Each in their own aluminum pans, in different roasters. Here's them pics!
Decided to use up a gift set of spices.
For french dips.
Getting steamed...I'm getting steamed...meat's getting steamed....GRR.
Sandwiches. The bite is missing from the herb sliced beef on white italian, and the other is pulled beef on sundried tomato italian bread. Smoked beans (bush's honey maple, coca-cola and bbq sauce, on smoker for 4 hours).
Overall I wasn't happy with the smoke, though the 4 hours with pecan really did impart a wonderful flavor on the pulled beef. The sliced beef was overwhelmed by rosemary and oregano and didn't go over very well. GRR. Not appreciating cold weather on my tin can smokes!
