So there I was, digging through the freezer. Found a chuck roast in there. Wife had me get it out, and I managed to talk her into letting me smoke it.
So, I fill the wsm with RO lump. Find half a dozen or so big chunks and set them aside for lighting. Mixed in several pieces of apple chunks, since I had it on hand. Lots of smaller pieces in that bag, including several that definitely looked like they had started out life as dimensional lumber. Hopefully it was untreated oak or something similar. Pulled my little coffee can and tossed in the half lit coals. Came up to 200 fairly quickly, I adjusted down the intakes until 2 were closed and one only maybe a bit over 1/8 inch open, with it settling in at about 250.
While it was settling in, I went in and prepped. The chuck got slathered with mustard,and then a heavy dusting of rub. The rub was equal parts (1 Tbs) salt and pepper, and then a tough more of the onion, garlic, and some creole seasoning (1.5 Tbs each). Also cut up a few taters, stalks of celery, an onion, and some carrots, which went in a disposable half pan along with 2 cups beef broth. Onto the smoker they went, with the half pan centered on the bottom rack, and the roast right above it.
As seen in another thread here, it stalled. And stalled. About 4 hours worth, maybe 5, all the while I was thinking it would come out of it. Boy was i wrong. Thanks to some help here, I managed to get it out of the stall, by wrapping it and boosting the temp up to 285ish. But i didn't wait until 208. Once it had been at 199 for a couple minutes, I decided to pull it early.
Below, hopefully the pics will be in order. I have to admit, it was quite a bit better marbled than I expected, since it was gotten at Aldi's.
So, I fill the wsm with RO lump. Find half a dozen or so big chunks and set them aside for lighting. Mixed in several pieces of apple chunks, since I had it on hand. Lots of smaller pieces in that bag, including several that definitely looked like they had started out life as dimensional lumber. Hopefully it was untreated oak or something similar. Pulled my little coffee can and tossed in the half lit coals. Came up to 200 fairly quickly, I adjusted down the intakes until 2 were closed and one only maybe a bit over 1/8 inch open, with it settling in at about 250.
While it was settling in, I went in and prepped. The chuck got slathered with mustard,and then a heavy dusting of rub. The rub was equal parts (1 Tbs) salt and pepper, and then a tough more of the onion, garlic, and some creole seasoning (1.5 Tbs each). Also cut up a few taters, stalks of celery, an onion, and some carrots, which went in a disposable half pan along with 2 cups beef broth. Onto the smoker they went, with the half pan centered on the bottom rack, and the roast right above it.
As seen in another thread here, it stalled. And stalled. About 4 hours worth, maybe 5, all the while I was thinking it would come out of it. Boy was i wrong. Thanks to some help here, I managed to get it out of the stall, by wrapping it and boosting the temp up to 285ish. But i didn't wait until 208. Once it had been at 199 for a couple minutes, I decided to pull it early.
Below, hopefully the pics will be in order. I have to admit, it was quite a bit better marbled than I expected, since it was gotten at Aldi's.
