I picked up a 17 lb. chuck roll from Cash & Carry yesterday, and decided to cut it into 3 sections.
The first was rubbed in my usual beef rub recipe, and injected with a mixture of beef broth, soy sauce, and worchestershire sauce.
The second was rubbed with Montreal steak seasoning, and injected with the same mixture as #1.
The third was marinated in Korean Kalbi sauce, and injected with more Kalbi before all three being placed into the smoker this morning.
Using my AMNPS, with a combination of apple and bourbon barrel for smoke, lit at both ends. Smoker temp is about 230°. At the 5 hour mark, it's still smoking strong, and all three pieces have hit the stall at around 145°. I plan on smoking to 160° IT, then foiling and going to 200° to pull. Also have a pan of Chef Jimmy J's au jus underneath chunk 1 and 2.
Hope to have pics up soon.
The first was rubbed in my usual beef rub recipe, and injected with a mixture of beef broth, soy sauce, and worchestershire sauce.
The second was rubbed with Montreal steak seasoning, and injected with the same mixture as #1.
The third was marinated in Korean Kalbi sauce, and injected with more Kalbi before all three being placed into the smoker this morning.
Using my AMNPS, with a combination of apple and bourbon barrel for smoke, lit at both ends. Smoker temp is about 230°. At the 5 hour mark, it's still smoking strong, and all three pieces have hit the stall at around 145°. I plan on smoking to 160° IT, then foiling and going to 200° to pull. Also have a pan of Chef Jimmy J's au jus underneath chunk 1 and 2.
Hope to have pics up soon.
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