My family couldn't get enough chuck after my last smoke, so here is another blade roast. This was the "stubborn" smoke that I always hear about. I originally expected a 6 to 7 hour smoke, and close to 10 hours later, we finally sliced into it. It was worth the wait. I foiled it at 165, and braised it with some red wine in the foil to 200. I used a modified version of Chef JimmyJ's rub for an Au Jus. Roll pics...
Rubbed and ready to go
Smokin!!!
Namesake of the famed order for which I have the deepest reverance on here
Smoked, rested and sliced
Another couple views...tried a couple of angles on the slicing, since I had a hard time finding the grain of the meat.
Better flavor on this one, mostly due to my more reserved use of the montreal steak seasoning.
On to pastrami tomorrow!
Rubbed and ready to go
Smokin!!!
Namesake of the famed order for which I have the deepest reverance on here
Smoked, rested and sliced
Another couple views...tried a couple of angles on the slicing, since I had a hard time finding the grain of the meat.
Better flavor on this one, mostly due to my more reserved use of the montreal steak seasoning.
On to pastrami tomorrow!
