I was up before the sun and put this boneless chuck roast on the smoker. One full smoker box filled with soaked apple wood.
Smoked it until around 1:00pm and then let it rest for about 45 minutes. During the third quarter as the Bears were losing again we enjoyed the tender juiciness sliced on some fresh rolls.
I tried a new sauce for the sandwiches made by A & W that has root beer richness to it.
I am so happy with the results this time everyone loved it, we finished it before the end of the game.
Now the important part the q-view...
Thanks for viewing, I am so happy I found this forum and the all the great tips and instructions.
I seasoned it with salt, pepper, onion powder and garlic powder.
Then marinated it over night in soy sauce, terriyaki and some red wine
I have an electric Brinkman and plugged it in about 5:30 am
I have a cast iron smoke box that I filled with apple chips that soaked in water for about a half hour (I added the water from the soaking to the water bowl in the smoker) and place this box directly on the heating element..
Put the meat on the lower rack at 6:00
Once the smoke stopped billowing out I check the temp of the smoker and it was at about 225 so I cracked open the side door a small amount which brought the temp to just over 200 and that is where it stayed.
About 4 hours in I pushed in the internal thermometer and the Chucky was about 138
about 11:30 or so the meat was at 165, that is when I pulled and double wrapped in foil. Since it was so moist I did not add any liquid to the wrapping.
Just before 1:00 pm it read the 200 mark and I pulled the meat off the smoker to rest. The family was hungry so the resting only lasted about 35 -45 minutes.
I opened the foil and started the video camera.....
I had two sandwiches everyone else had one (6 sandwiches total) and there was only a few cuts left over to nibble on as the afternoon went on.
Hope that was what you where looking for.
Edited by DavidLSI - 10/27/10 at 1:03pm