- Aug 5, 2018
- 1,993
- 3,431
So Friday I smoked up 2 chuck roast and a pan of mac n cheese.
The chuckies got put on at 1030 am at 225 in my mes30. Once they hit 150-160, I poured a cup of beef broth, foiled them and stuck them back in to 208-210ish. Meanwhile, I thawed out a package of already cooked penne pasta from the freezer( part of a meal for the football boys that never got made). Then I started in a crock pot, a package of cream cheese, 2 cans of evaporated milk, and around a pound of velveta to break down.
I prepared the foil pan and put as much pasta in it that I felt it could handle with all of the remaining ingredients I was going to throw in.
Next I added 8 oz of white sharp cheddar and 8 oz of hot pepper cheese both shredded to the room temp pasta.
Went out and checked on chuckies which they needed another 30 degrees ish.
So i went back in and my cheese was just about right, so I poured it in the pasta and cheese and stirred it up best I could and went out and put it in the smoker with some apple smoke to it.
Stirred it a few times in the hour or 2 it took the beef to be ready and it was smash time!
The chuckies got put on at 1030 am at 225 in my mes30. Once they hit 150-160, I poured a cup of beef broth, foiled them and stuck them back in to 208-210ish. Meanwhile, I thawed out a package of already cooked penne pasta from the freezer( part of a meal for the football boys that never got made). Then I started in a crock pot, a package of cream cheese, 2 cans of evaporated milk, and around a pound of velveta to break down.
I prepared the foil pan and put as much pasta in it that I felt it could handle with all of the remaining ingredients I was going to throw in.
Next I added 8 oz of white sharp cheddar and 8 oz of hot pepper cheese both shredded to the room temp pasta.
Went out and checked on chuckies which they needed another 30 degrees ish.
So i went back in and my cheese was just about right, so I poured it in the pasta and cheese and stirred it up best I could and went out and put it in the smoker with some apple smoke to it.
Stirred it a few times in the hour or 2 it took the beef to be ready and it was smash time!
