Always love doing Chuck Roasts in the smoker. For some of the cheaper meats. If done right you can bring out a lot of flavor/tenderness from them.
Today I did 2 of them. Both rubs are from Jeff. One was done with his Original rub and one with the Texas rub. I tend to use the original more often and tonight I've seen what I've been missing from his Texas rub. The roast with it came out awesome. Some of the best flavors came out with it on the roast.
For the veggie. I did Brussel Sprouts with bacon and onion. For the added twist with them. I used French's Fried Onion Caramelized flavor. I added them in the last ten minutes when in the oven. Then topped the dish some more when done and getting ready to serve it.
That worked out pretty good. Definitely do it again.
Hickory pellets used throughout the entire smoke.
No water in the pan.
Ran the Auber-WS PID at 215°F and ending at 225°F for the last 3 hours when the brussel sprouts were added in.
The two in next pic. On the left is original- right is Texas rub.
Out of the smoker first was the Texas rub.
Later was the original rub.
Out of the smoker and into the oven for 25 minutes @500°f was the brussel sprouts.
And when they were pulled out.
Made myself a small plate having some of the roast with the Texas rub. Damn it was good. That's all I can say. Damn it was good!!
Definitely do that yet again later on.
Today I did 2 of them. Both rubs are from Jeff. One was done with his Original rub and one with the Texas rub. I tend to use the original more often and tonight I've seen what I've been missing from his Texas rub. The roast with it came out awesome. Some of the best flavors came out with it on the roast.
For the veggie. I did Brussel Sprouts with bacon and onion. For the added twist with them. I used French's Fried Onion Caramelized flavor. I added them in the last ten minutes when in the oven. Then topped the dish some more when done and getting ready to serve it.
That worked out pretty good. Definitely do it again.
Hickory pellets used throughout the entire smoke.
No water in the pan.
Ran the Auber-WS PID at 215°F and ending at 225°F for the last 3 hours when the brussel sprouts were added in.
The two in next pic. On the left is original- right is Texas rub.
Out of the smoker first was the Texas rub.
Later was the original rub.
Out of the smoker and into the oven for 25 minutes @500°f was the brussel sprouts.
And when they were pulled out.
Made myself a small plate having some of the roast with the Texas rub. Damn it was good. That's all I can say. Damn it was good!!
Definitely do that yet again later on.