On Sunday I was looking for something to go on the smoker and it was such a beautiful day. I ended up finding a chuck roast that was just over 3 pounds.
I tried something different than I have done in the past and cubed them up before they even went on the smoker. I put some Montreal rub and some hot pepper flakes then on my Pit Boss for about 2 hours at 250, then I put them in an aluminum foil tray and covered with foil. Added beef stock and Sweet Baby Rays. Kept them on the smoker for another 2 hours. Then removed the foil, drained some of the liquid and re-braised with the BBQ sauce. Turned up the heat for a few mins.
They came out very good. Not as good as a brisket burnt end, but for the $ and time it is close!
Here they are getting started.
and ready for the foil pan now.
and the finished product.
Ate some of it, my son was home and he ate most of it and then took the rest back to his college apartment for some snacks this week!
All and all it was good and low effort.
I tried something different than I have done in the past and cubed them up before they even went on the smoker. I put some Montreal rub and some hot pepper flakes then on my Pit Boss for about 2 hours at 250, then I put them in an aluminum foil tray and covered with foil. Added beef stock and Sweet Baby Rays. Kept them on the smoker for another 2 hours. Then removed the foil, drained some of the liquid and re-braised with the BBQ sauce. Turned up the heat for a few mins.
They came out very good. Not as good as a brisket burnt end, but for the $ and time it is close!
and ready for the foil pan now.
and the finished product.
Ate some of it, my son was home and he ate most of it and then took the rest back to his college apartment for some snacks this week!
All and all it was good and low effort.
