Grabbed a 7 bone chuck from the store.....Bride challenged me to make it tender in the smoker....
Said it had to be braised......We will see......
Seasoned with Montreal steak, garlic and onion.....
Rubbed with Chef JimmyJ's Rosemary infused oil recipe......
In the smoker @ 210....w/pellets.........
Smoker set to about 200
Damper and chip drawer are wide open for the 4 hour smoke...
I find with the dampers wide open, the smoker acts more like a
convection oven with a good breeze w/smoke tickeling the meat....
and a thin smoke ring forms just under the bark....
Perfect smoking conditions........
After a 2 hour "dry out" period @ 125.....4 hours of smoke @ 210....
Put roast in pan and foil tight........close chip drawer...
lower smoker to 185 for an all-nighter.. it is 10PM now.....
Did Not add any liquid to the pan......
It is 6AM....smoker was at 186 this morning........
In the kitchen and the bones fell out of the meat.........
I will leave it in its juice and re-foil it for an hour or so
to readsorb the juices....
This is just a guess but I think I will ask bride for Smashed garlicky spuds with
gravy made from the juice in the pan....Garden green beans w/bacon......Pickled garden cukes and sweet onions....
I know it is going to be about 100 Deg today and we should be eating a chilled soup, salad with shrimp, Iced tea and a sorbet but..........That Ain't Dave......meat and spuds w/gravy type of guy......
I don't know if I will get pics of the dinner plate 'cause I get crap for takin' pics as I sit down to eat...
We will see how tough Dave is when it comes to pics tonight.....Thanks for lookin'......
The smoke ring on the roast....In An Electric Smoker ????
This is going to start a controversy.....
http://www.smokingmeatforums.com/t/111065/smoke-ring-what-it-is#post_687295
Said it had to be braised......We will see......
Seasoned with Montreal steak, garlic and onion.....
Rubbed with Chef JimmyJ's Rosemary infused oil recipe......
In the smoker @ 210....w/pellets.........
Smoker set to about 200
Damper and chip drawer are wide open for the 4 hour smoke...
I find with the dampers wide open, the smoker acts more like a
convection oven with a good breeze w/smoke tickeling the meat....
and a thin smoke ring forms just under the bark....
Perfect smoking conditions........
After a 2 hour "dry out" period @ 125.....4 hours of smoke @ 210....
Put roast in pan and foil tight........close chip drawer...
lower smoker to 185 for an all-nighter.. it is 10PM now.....
Did Not add any liquid to the pan......
It is 6AM....smoker was at 186 this morning........
In the kitchen and the bones fell out of the meat.........
I will leave it in its juice and re-foil it for an hour or so
to readsorb the juices....
This is just a guess but I think I will ask bride for Smashed garlicky spuds with
gravy made from the juice in the pan....Garden green beans w/bacon......Pickled garden cukes and sweet onions....
I know it is going to be about 100 Deg today and we should be eating a chilled soup, salad with shrimp, Iced tea and a sorbet but..........That Ain't Dave......meat and spuds w/gravy type of guy......
I don't know if I will get pics of the dinner plate 'cause I get crap for takin' pics as I sit down to eat...
We will see how tough Dave is when it comes to pics tonight.....Thanks for lookin'......
The smoke ring on the roast....In An Electric Smoker ????
This is going to start a controversy.....
http://www.smokingmeatforums.com/t/111065/smoke-ring-what-it-is#post_687295