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  1. Smoking at 4am

    5lb bottom round roast

    Here we go!
  2. Smoking at 4am

    5lb bottom round roast

    Just got the dry brine on! I'm gonna do some bacon wrapped jalepeno poppers as well tomorrow.
  3. Smoking at 4am

    5lb bottom round roast

    I have a 5lb beef bottom round roast thawing in the fridge I'm gonna smoke on Saturday for a birthday celebration. I know it's a pretty lean cut, I was thinking of doing some kind of injection to make sure it doesn't dry out. I don't normally do injections, any suggestions?
  4. Smoking at 4am

    Anyone has interest to review BBQ Temperature Controller for free on Amazon?

    Interested if still available
  5. Smoking at 4am

    5.5lb chuck roast for pulling

    Finally got to pull it not long ago, you stay late you get the meat snacks! What I sliced during the day was eaten so fast I couldn't get pics of lol.
  6. Smoking at 4am

    5.5lb chuck roast for pulling

    The slicing peice came off around 1, just keeping it warm. Close to the stall on the larger peice that's still on. Lobster and steamers are going on now, sides and desserts are showing up.
  7. Smoking at 4am

    5.5lb chuck roast for pulling

    I didn't tie so I need to check for pooling liquid but so far there is none. I'm staying around 225° so maybe the shred will be easier since it will take longer to reach the right IT, thanks for the info chopsaw!
  8. Smoking at 4am

    5.5lb chuck roast for pulling

    Hopefully I have better luck with the shredding, do you remember what temp you smoked it at? The peice for slicing is almost at temp, gonna hold that in double tinfoil wrap in my towel lined cooler while keeping the probe in to monitor the temp.
  9. Smoking at 4am

    5.5lb chuck roast for pulling

    Just got the chuck on the smoker, smaller one for slicing larger one for pulling, now it's time for the waiting game.
  10. Smoking at 4am

    And the pickling begins "Jalapeno Jelly" and "Sweet Onion Jalapeno Relish"

    Looks awesome, thanks for posting the recipes, definitely gonna give this a try.
  11. Smoking at 4am

    Brisket Hell - When/If will it end??

    I'm lucky to have a friend that is a farmer. I get all my meat (any cut I want and as large as I want) from her. It's all frozen directly after being slaughtered. I just put in an order for 2 full baby back ribs with the silver skin removed, I should have those in about 2 weeks. I work in the...
  12. Smoking at 4am

    5.5lb chuck roast for pulling

    I get all my beef, chicken, and pork locally from a friend. It's nice to know the farmer, how the animals are raised, and where they are slaughtered. I can request any cut of meat and in 2 weeks its usually ready.
  13. Smoking at 4am

    5.5lb chuck roast for pulling

    Sometimes the simple things elude me, slicing in half and taking half off the grill at the lower IT to slice makes much more sense. The party got put off till tomorrow but I have the rub on and can't wait to get it on the smoker
  14. Smoking at 4am

    5.5lb chuck roast for pulling

    I was thinking of slicing the roast thin like a brisket on one half, not actually cut steaks. If it doesn't work out I can just pull the whole thing anyway.
  15. Smoking at 4am

    5.5lb chuck roast for pulling

    It's a birthday party for my friend. I'm in charge of the turf, some buddies are in charge of the surf. They are doing lobsters and steamers, other people are bringing sides and desserts. Can't wait, its gonna be great weather this weekend in MA. 4am
  16. Smoking at 4am

    5.5lb chuck roast for pulling

    Hi guys, I have a 5.5lb chuck roast I'm gonna smoke tomorrow. Doing a dry brine tonight gonna take it up between 205°-210°. Gonna wrap it at about 160°. I have apple, cherry, hickory, and a bourbon barrel to smoke with, I think I'm leaning towards hickory. I'm gonna pull half of it and cut...
  17. Smoking at 4am

    12-14lb rump roast

    Be patient with those last few degrees (between 200-205) they take longer than you think and make it all the more worthwhile. The rump will be good at the 130, but better a little more on the rare side, between 120-125. Have fun and welcome!
  18. Smoking at 4am

    7.5# Rib Roast smoke...

    Late to the thread...obviously lol. I'm gonna do a 3.2lb beef rib roast this coming weekend, if the weather doesn't work out I'm putting my pop up over the smoker cause the rain this year has been ridiculous! I'll use Worcestershire as a binder and injection as well to hopefully retain that...
  19. Smoking at 4am

    Bison short ribs

    Well the beef back ribs were awesome, but the bison short ribs were not to my liking as they are 100% grass fed. I need my beef to at least be rounded out with some grain to give it flavor. The smoke was a success but I wont be buying 100% grass fed meat again.
  20. Smoking at 4am

    Bison short ribs

    All set for snacking! I'll get back with taste results.
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