I wanted to slow cook a beef roast to pull and make Green Chile, and you all overwhelmingly voted for the Chuck Roast.
I have made this green chile in the past, but always done it with a Boston Butt. So this weekend, I decided smoke a Pork Butt, AND a Chuck Roast and see which people liked better.
Here is the seasoned Butt, which I then wrapped and set in fridge over night. I didnt go too heavy on rub since it was goin in the green chile
I got my fire started at 8:30 am, and got the meat put on @ 9:30.
Here is one of the only times I was happy with my temp gauge. It got so windy out, that the gauge was goin way up, and way down with every big gust.
Gratuitous pic of the ThunderDome...the smoke in the pic doesn't show well
Here is the onion, garlic, green chile, and jalepeno to start cookin in one of the crock pots
After adding 2 cans of La Victoria Chile Verde (bypassing the flour, water, and shortening "traditional" method for the sake of my laziness)
Here's the pork. 7lbs. Cooked from 9:30am-7:00pm
Here is the chuck roast (*my first). Didn't remember to take a pic till after cutting into it so we could pull it.
Here is the pulled chuckie before bein thrown in the pot, w/ the green chile
Here is the pulled pork...clean bone & all
***REMAINING PICS IN NEXT POST*****
I have made this green chile in the past, but always done it with a Boston Butt. So this weekend, I decided smoke a Pork Butt, AND a Chuck Roast and see which people liked better.
Here is the seasoned Butt, which I then wrapped and set in fridge over night. I didnt go too heavy on rub since it was goin in the green chile
I got my fire started at 8:30 am, and got the meat put on @ 9:30.
Here is one of the only times I was happy with my temp gauge. It got so windy out, that the gauge was goin way up, and way down with every big gust.
Gratuitous pic of the ThunderDome...the smoke in the pic doesn't show well
Here is the onion, garlic, green chile, and jalepeno to start cookin in one of the crock pots
After adding 2 cans of La Victoria Chile Verde (bypassing the flour, water, and shortening "traditional" method for the sake of my laziness)
Here's the pork. 7lbs. Cooked from 9:30am-7:00pm
Here is the chuck roast (*my first). Didn't remember to take a pic till after cutting into it so we could pull it.
Here is the pulled chuckie before bein thrown in the pot, w/ the green chile
Here is the pulled pork...clean bone & all
***REMAINING PICS IN NEXT POST*****