jjrokkett
Meat Mopper
Well I was cleaning out the chest freezer and happened on a chuck roast that I figured needed to be smoked! And since I got a lot of info from the SMF folks why not give it whirl?
Here's the start...I think it was about 3-1/2 lbs. or so
I kept it pretty simple - rubbed with montreal steak seasoning, salt, pepper.
Into the smoker w/ drip pan with onions
Foiled it at 164...then went to 205. Used mesquite took about 8-9 hours or so. (Had a temp. probe fail on this smoke which threw me for a loop) Spritzing every hour or so with rum and apple juice. The plateau came at 147 - and held there for a long time.
Pulled great
Put a little Head Country sauce on....
Overall turned out good - I would put more ingredients on the rub next time.
Thanks for checking out my 1st chuckie and to all the good info I got from the Forum!
Here's the start...I think it was about 3-1/2 lbs. or so
I kept it pretty simple - rubbed with montreal steak seasoning, salt, pepper.
Into the smoker w/ drip pan with onions
Foiled it at 164...then went to 205. Used mesquite took about 8-9 hours or so. (Had a temp. probe fail on this smoke which threw me for a loop) Spritzing every hour or so with rum and apple juice. The plateau came at 147 - and held there for a long time.
Pulled great
Put a little Head Country sauce on....
Overall turned out good - I would put more ingredients on the rub next time.
Thanks for checking out my 1st chuckie and to all the good info I got from the Forum!
