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Mexican Chuckie Barbacoa Pot Roast
I'm no stranger to tri tip. I have had a Santa Maria BBQ for a few years, and learned from the best over on the Central Coast. I'm going a different direction with this one. I'm going for 220 on the smoker, and the original parameters from your OG recipe, with the exception of combining... -
Mexican Chuckie Barbacoa Pot Roast
Whoops. Too late. what are the consiqensces of leaving that in for the entire cook? Also, I slacked on the pictures, but MAN OH MAN was it good! that 3.5lb roast disappeared within less than an hour. I think I will try it with a tri tip today. -
Mexican Chuckie Barbacoa Pot Roast
Awesome. Thanks for the information. I have always been afraid of leaving the thermometer in the meat, as for the damage to the thermometer it may cause. Thanks for the information guys. Have a good weekend. I'll post pics of mine on this thread, if you don't mind. Rolling to the store now... -
Mexican Chuckie Barbacoa Pot Roast
pardon my noobness, but the thermometer stays in the meat during the initial cook (where internal temp needs to be between 150-160), as well as after adding the juice and veggies? Wouldn't it give false readings from the ambient temp inside the smoker, and not the temp inside the meat, if left... -
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Hello from Bakersfield, Ca
I picked up a vertical UDS a few weeks ago. I have done tri-tip, half chickens, ribs and am currently spying the Mexican chuckie for my next attempt at greatness. I joined here to help improve my cooking, as I have already found a wealth of information here.
