So I started yesterday. Had a 3 pound chuck roast, a cheap pack of beef ribs, and a pound of ground chuck and a pound of ground mild pork sausage. Chopped up a sweet onion, some mushrooms, and an orange pepper.
I rubbed the roast and beef ribs with SPOG. Wrapped in plastic wrap and set in the fridge overnight. I also mixed the ground chuck and sausage and put it in a big ziplock freezer bag. I chopped half a sweet onion, half an orange pepper, and some mushrooms.i had a weave of bacon sitting ready and put the meat mix on it, followed by the veggies and some cheese. Wrapped it up in plastic as well.
6:00 am - fired up the MES40 to 260. And started the AMPS with a full load of Pitmasters Choice pellets.
7:00 am- put in the fattie.
9:00 am- put the Chuck roast in.
11:00 am- removed the fattie, set on a wire rack on an oven sheet. I used my torch I use to light my AMPS to crisp up the bacon on the fattie.
11:00 am- I put the beef ribs in the smoker.
12:00 noon- I ate some of the fattie lol.
2:00 pm the ribs are now put into foil with some dr. Pepper. The chuckie is now at 178 IT.
4pm: took the ribs out of the foil, sauces them and returned them to the smoker. The Chuckie was at 195. Took the chuckie out, cubed it up, sprinkled with Jeff’s rub, coated it with Stubbs sticky sweet sauce, returned to the smoker.
5:00 pm: removed ribs and chuckie burnt ends. Let rest for 5 excruciating minutes with hunger pains. Then chowed down. Wife made some corn and veggies and it’s one of the best meals ever.
I rubbed the roast and beef ribs with SPOG. Wrapped in plastic wrap and set in the fridge overnight. I also mixed the ground chuck and sausage and put it in a big ziplock freezer bag. I chopped half a sweet onion, half an orange pepper, and some mushrooms.i had a weave of bacon sitting ready and put the meat mix on it, followed by the veggies and some cheese. Wrapped it up in plastic as well.
6:00 am - fired up the MES40 to 260. And started the AMPS with a full load of Pitmasters Choice pellets.
7:00 am- put in the fattie.
9:00 am- put the Chuck roast in.
11:00 am- removed the fattie, set on a wire rack on an oven sheet. I used my torch I use to light my AMPS to crisp up the bacon on the fattie.
11:00 am- I put the beef ribs in the smoker.
12:00 noon- I ate some of the fattie lol.
2:00 pm the ribs are now put into foil with some dr. Pepper. The chuckie is now at 178 IT.
4pm: took the ribs out of the foil, sauces them and returned them to the smoker. The Chuckie was at 195. Took the chuckie out, cubed it up, sprinkled with Jeff’s rub, coated it with Stubbs sticky sweet sauce, returned to the smoker.
5:00 pm: removed ribs and chuckie burnt ends. Let rest for 5 excruciating minutes with hunger pains. Then chowed down. Wife made some corn and veggies and it’s one of the best meals ever.
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