Local grocery had chuck roasts on sale for $2.99 this weekend so I decided to pick a couple up and toss them on the smoker. I have been wanting to do this for a long time and even have some in my freezer but the time and the price was right to pull the trigger!
One of them was 5 1/2 pounds and the other was almost 5 pounds. I injected them with low sodium beef broth and then let them marinade overnight in a bath of Worcestershire sauce, dales, red wine, and a nice dusting of Montreal steak seasoning.
Pulled them out of the fridge the next morning and fired up the MES40 to 225. Was hoping I would have gotten some mesquite pellets in time but I didn't. I used a mix of apple and hickory in my AMNPS. Tossed them on the smoker around 10 am. Wanted to start out low so these things would absorb as much smoke as possible because I knew I would be wrapping at the stall. Hard to see in the picture but I had beautiful TBS almost the whole time(except pellets burnt out on me once...guess I should have filled up the whole AMNPS instead of just two rows)
Took about 6 hours and these things were getting stubborn on me. I wanted to get them to 165 before I wrapped but they hit 150 and would not move. So I went ahead and pulled them off the smoker and took them inside to wrap them up. Had a real nice firm bark at this point. I foiled them with some melted Kerrygold Irish Butter, beef broth, and Worcestershire sauce and put them back in the smoker.
Right after I put the foiled roasts back in smoker I sliced up an onion, green pepper, and a few garlic cloves and tossed them in a pan. I dumped a whole tall boy of PBR on top(wanted to use Guinness but only had PBR on hand at the time so had to do haha) and also mixed in some Worcestershire sauce, soy sauce, beef broth, and garlic pepper.
Bumped up the temp to 250 and threw the pan of peppers/onions in with the roasts and 5 hours later I reached internal temp of 208 on the meat. I thought I had read from SmokinAl or Bear that pulled beef temp is perfect between 208-210. So 11 hours later I had these things wrapped in foil and sitting in a cooler. It was late and I was starving so I went ahead and pulled one of them after about 30 minutes out of the smoker. Not quite fall apart like a pork butt but still pulled with ease.
These things were juicy and had awesome smoker flavor. I poured some of the foiling juices over it and mixed it up. Tossed the rest in the fridge to make au jus out of or to use as a finishing sauce when I re-heat.
Pulled out a block of smoked cheddar I had done a couple weeks ago and sliced it up. Piled up some of the pulled beef on a Kings Hawaiian role. Added some of my homemade bbq sauce, a slice of smoked cheddar, and some of the onions/peppers I had smoked with this. Fried up some hush puppies and tater tots and added some homemade slaw(not pictured). One heck of a meal washed down with a cold one. Well worth the 12 hour wait.
Thanks for looking! Any comments or suggestions on what I might can do better next time would be appreciated!
One of them was 5 1/2 pounds and the other was almost 5 pounds. I injected them with low sodium beef broth and then let them marinade overnight in a bath of Worcestershire sauce, dales, red wine, and a nice dusting of Montreal steak seasoning.
Pulled them out of the fridge the next morning and fired up the MES40 to 225. Was hoping I would have gotten some mesquite pellets in time but I didn't. I used a mix of apple and hickory in my AMNPS. Tossed them on the smoker around 10 am. Wanted to start out low so these things would absorb as much smoke as possible because I knew I would be wrapping at the stall. Hard to see in the picture but I had beautiful TBS almost the whole time(except pellets burnt out on me once...guess I should have filled up the whole AMNPS instead of just two rows)
Took about 6 hours and these things were getting stubborn on me. I wanted to get them to 165 before I wrapped but they hit 150 and would not move. So I went ahead and pulled them off the smoker and took them inside to wrap them up. Had a real nice firm bark at this point. I foiled them with some melted Kerrygold Irish Butter, beef broth, and Worcestershire sauce and put them back in the smoker.
Right after I put the foiled roasts back in smoker I sliced up an onion, green pepper, and a few garlic cloves and tossed them in a pan. I dumped a whole tall boy of PBR on top(wanted to use Guinness but only had PBR on hand at the time so had to do haha) and also mixed in some Worcestershire sauce, soy sauce, beef broth, and garlic pepper.
Bumped up the temp to 250 and threw the pan of peppers/onions in with the roasts and 5 hours later I reached internal temp of 208 on the meat. I thought I had read from SmokinAl or Bear that pulled beef temp is perfect between 208-210. So 11 hours later I had these things wrapped in foil and sitting in a cooler. It was late and I was starving so I went ahead and pulled one of them after about 30 minutes out of the smoker. Not quite fall apart like a pork butt but still pulled with ease.
These things were juicy and had awesome smoker flavor. I poured some of the foiling juices over it and mixed it up. Tossed the rest in the fridge to make au jus out of or to use as a finishing sauce when I re-heat.
Pulled out a block of smoked cheddar I had done a couple weeks ago and sliced it up. Piled up some of the pulled beef on a Kings Hawaiian role. Added some of my homemade bbq sauce, a slice of smoked cheddar, and some of the onions/peppers I had smoked with this. Fried up some hush puppies and tater tots and added some homemade slaw(not pictured). One heck of a meal washed down with a cold one. Well worth the 12 hour wait.
Thanks for looking! Any comments or suggestions on what I might can do better next time would be appreciated!
