So I haven't posted for a while. Tax season is a bear! (By the way anybody need a cpa? I am married to an excellent one.) Decided to smoke a 3 1/2 lb pork roast for some sammies. Started with a simple SPOG rub and let it sit for about an hour. Chopped up some onions, celery, carrots, and garlic and put them in a pan with some salt and pepper. Mixed 2 cups of beef broth, red pepper flakes, pepper, and a little worchestershire and apple cider vinegar.
Put the meat in the smoker with the veggies underneath it to catch the juices. Going to add the broth mix after about an hour (following jimmyj's au jus guidelines, thanks again man!) I plan to use this as a finishing sauce for the beef after I pull it. Have my homemade sauce and cole slaw ready to go.
More pics later!
Put the meat in the smoker with the veggies underneath it to catch the juices. Going to add the broth mix after about an hour (following jimmyj's au jus guidelines, thanks again man!) I plan to use this as a finishing sauce for the beef after I pull it. Have my homemade sauce and cole slaw ready to go.
More pics later!
