Here is a cook of a couple of Chuck roasts that I did just before Christmas.
Others who had done them recently inspired me.
So I found some on sale for half price and picked a couple of recipes from Jeff's Newsletter Archive.
www.Smoking-Meat.com
I picked the Bourbon Smoked Chuck Roast recipe:
www.Smoking-Meat.com
And the Smoked Chuck Roast recipe:
www.Smoking-Meat.com
I prepared them exactly as the recipes said to, except the Bourbon Marinade had twice the bourbon in it, bottle slipped.
I like to do that the first time as a baseline then on subsequent cooks add a tweak here and there.
Started the REC TEC and up to 225 degrees, puffing TBS
Here is the Bourbon Smoked Chuck prepped and overnight in the fridge
And here is his "brother from another mother" the Smoked Chuck
Here are the brothers on the smoker to ride to an IT around 200.
And this is after riding for a couple of hours.
Here is the Bourbon Smoked Chuck off the smoker and resting:
Here it is plated on a hoagie roll with shredded mozzarella cheese - Money shot!
And here is little brother, the smoked chuck:
Sliced and ready for the fridge for the next nights dinner:
And plated with fresh mashed potatoes, homemade gravy, and fresh asparagus with shaved Parmesan cheese.
The Bourbon smoked chuck was definitely the better of the two and will be added to the rotation for sure.
I had an issue with the evil and unruly little brother for some reason, as he refused to get to an IT of 200. We pulled the other one ate dinner and went out in the golf car looking at Christmas lights around the neighborhood and it was only at 195. So I pulled it but skipped the last step, which was to wrap and rest in cooler for 2-3 hours. It was still good but I need to give it another chance on its own cook just to see if I get a different result. I did buy the cuts from the same grocery store chain but different stores, and as we all know no two cuts are the same....
Overall impression is like all of Jeff's recipes we have not found one that we didn't like and you will not be disappointed by these.
Thanks again Jeff!
Thanks for lookin'
John
Others who had done them recently inspired me.
So I found some on sale for half price and picked a couple of recipes from Jeff's Newsletter Archive.
Smoker Recipes | Learn to Smoke Meat with Jeff Phillips
Hundreds of smoker recipes and new ones being added every week. You’ve come to the right place for smoked brisket recipes, pulled pork recipes, smoked appetizer recipes and so much more!
www.Smoking-Meat.com
I picked the Bourbon Smoked Chuck Roast recipe:
Bourbon Smoked Chuck Roast - Learn to Smoke Meat with Jeff Phillips
Rinse the chuck roast under cold water and dry with a paper towel
www.Smoking-Meat.com
And the Smoked Chuck Roast recipe:
Smoked Chuck Roast - Learn to Smoke Meat with Jeff Phillips
When I do smoke meat in the cold of winter, I try to cook things that get done a little quicker and things like briskets and pork shoulders that take 12-16
www.Smoking-Meat.com
I prepared them exactly as the recipes said to, except the Bourbon Marinade had twice the bourbon in it, bottle slipped.
I like to do that the first time as a baseline then on subsequent cooks add a tweak here and there.
Started the REC TEC and up to 225 degrees, puffing TBS
Here is the Bourbon Smoked Chuck prepped and overnight in the fridge
And here is his "brother from another mother" the Smoked Chuck
Here are the brothers on the smoker to ride to an IT around 200.
And this is after riding for a couple of hours.
Here is the Bourbon Smoked Chuck off the smoker and resting:
Here it is plated on a hoagie roll with shredded mozzarella cheese - Money shot!
And here is little brother, the smoked chuck:
Sliced and ready for the fridge for the next nights dinner:
And plated with fresh mashed potatoes, homemade gravy, and fresh asparagus with shaved Parmesan cheese.
The Bourbon smoked chuck was definitely the better of the two and will be added to the rotation for sure.
I had an issue with the evil and unruly little brother for some reason, as he refused to get to an IT of 200. We pulled the other one ate dinner and went out in the golf car looking at Christmas lights around the neighborhood and it was only at 195. So I pulled it but skipped the last step, which was to wrap and rest in cooler for 2-3 hours. It was still good but I need to give it another chance on its own cook just to see if I get a different result. I did buy the cuts from the same grocery store chain but different stores, and as we all know no two cuts are the same....
Overall impression is like all of Jeff's recipes we have not found one that we didn't like and you will not be disappointed by these.
Thanks again Jeff!
Thanks for lookin'
John
