Howdy fellas and non fellas! Been a while since I posted a cook. Smoked up a chuck roast today for some beef Debris poboys. Mississippi style!
Started with a nice chuck roast with just sea salt and cracked peppercorns. Onto the smoker running pecan at around 240
Let it roll untouched for about 4.5hrs didn't care what the IT was I'm looking for color. Here it is when I pulled it off
Now it's time to Mississippi this thing!
Add all those ingredients to the pan
Add in some of the juice from the peppers. Covered and put in oven set to 300. Went about 4hr and IT was 210 and basically falling apart tender. For those of you struggling with juicy tender pulled beef I suggest letting that temp get up there
Wrapped the chuck in foil and left wrapped in a towel on the counter for an hour and defatted the pan juice. Pulled the chuck and added some of that gravy back in. Got a heck of a smoke ring
Picked up some Leidenheimer french rolls from my local Cajun place. If you've ever been to New Orleans then you already know it don't get much better
Some Havarti cheese on the bottom, then a pile of the beef, pepperoncini, garlic aioli and under the broiler for a few seconds
Was a mighty fine meal and I'm fuller than a tick on a hound dog
And there ya go.....beef debris poboys Mississippi style!
Started with a nice chuck roast with just sea salt and cracked peppercorns. Onto the smoker running pecan at around 240
Let it roll untouched for about 4.5hrs didn't care what the IT was I'm looking for color. Here it is when I pulled it off
Now it's time to Mississippi this thing!
Add all those ingredients to the pan
Add in some of the juice from the peppers. Covered and put in oven set to 300. Went about 4hr and IT was 210 and basically falling apart tender. For those of you struggling with juicy tender pulled beef I suggest letting that temp get up there
Wrapped the chuck in foil and left wrapped in a towel on the counter for an hour and defatted the pan juice. Pulled the chuck and added some of that gravy back in. Got a heck of a smoke ring
Picked up some Leidenheimer french rolls from my local Cajun place. If you've ever been to New Orleans then you already know it don't get much better
Some Havarti cheese on the bottom, then a pile of the beef, pepperoncini, garlic aioli and under the broiler for a few seconds
Was a mighty fine meal and I'm fuller than a tick on a hound dog
And there ya go.....beef debris poboys Mississippi style!