I feel my dues are now paid. Selling my modded ECB and getting an 18.5" WSM. I'd keep it for nostalgic purposes, but a friend really wants it and it'll have a good home...plus I could use the room.
On to the cook!
Friday night, I injected and rubbed a +/- 4# chuck following Jeff's recipe exactly. http://www.smoking-meat.com/january-2011-smoking-a-chuck-roast
Wrapped it in plastic, then chilled till the morning.
Saturday morning, woke up around 9, took the meat out to the counter, then went out to build my fire.
I didn't have any Mesquite chunks, so I used chips and Hickory chunks. Should be fine. I know I've been told to use briquettes, but I wanted to finish off this bag of lump. Stupid, I know.
At 11am, temps still not where I want them (around 270* but dropping), I couldn't wait anymore and put the meat on.
Chased temps all day, night and into the next early morning, not fun, but not horrible. Finally exhausting that bag of lump and breaking open a bag of KB. Man, after using lump exclusively for so long, I'd forgotten the strong petroleum processing smell of the Kingsford. All good though.
I never opened the lid once during the cook, so no pics for the whole thing except this one...which is magnificent!
Good thing I also had a tri-tip thawed to put on my gasser, because without that we wouldn't have eaten Saturday night.
1 AM Sunday morning: Maverick alarm finally beeping telling me 195* has been achieved. At least I was awake enough to grab some pics.
Foiled and into the cooler with towels. I don't care how long it's in there...I'm going back to sleep.
11 AM Sunday: Roll on out to the kitchen, removed the foiled chuck from the cooler and checked the temp. 105*
Fine, into a 200* oven for an hour then the unwrapping.
12 PM: Time to slice and serve with some eggs and toast. Turned out super smoky, tender and juicy. Best Breakfast ever!!
Thanks for reading and bid farewell to the Redneck Tie ECB!!! It's been fun (kinda).
On to the cook!
Friday night, I injected and rubbed a +/- 4# chuck following Jeff's recipe exactly. http://www.smoking-meat.com/january-2011-smoking-a-chuck-roast
Wrapped it in plastic, then chilled till the morning.
Saturday morning, woke up around 9, took the meat out to the counter, then went out to build my fire.
I didn't have any Mesquite chunks, so I used chips and Hickory chunks. Should be fine. I know I've been told to use briquettes, but I wanted to finish off this bag of lump. Stupid, I know.
At 11am, temps still not where I want them (around 270* but dropping), I couldn't wait anymore and put the meat on.
Chased temps all day, night and into the next early morning, not fun, but not horrible. Finally exhausting that bag of lump and breaking open a bag of KB. Man, after using lump exclusively for so long, I'd forgotten the strong petroleum processing smell of the Kingsford. All good though.
I never opened the lid once during the cook, so no pics for the whole thing except this one...which is magnificent!
Good thing I also had a tri-tip thawed to put on my gasser, because without that we wouldn't have eaten Saturday night.
1 AM Sunday morning: Maverick alarm finally beeping telling me 195* has been achieved. At least I was awake enough to grab some pics.
Foiled and into the cooler with towels. I don't care how long it's in there...I'm going back to sleep.
11 AM Sunday: Roll on out to the kitchen, removed the foiled chuck from the cooler and checked the temp. 105*
Fine, into a 200* oven for an hour then the unwrapping.
12 PM: Time to slice and serve with some eggs and toast. Turned out super smoky, tender and juicy. Best Breakfast ever!!
Thanks for reading and bid farewell to the Redneck Tie ECB!!! It's been fun (kinda).
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