picked up a few beef shoulder roasts at the las W/D sale. One was for mama, one for making ground beef patties and one for supper. Had a hankerin' to fire up the WSM for a change but couldn't find any oak chunks for smoking.
Decided to use the Pit boss pellet pooper. injected with Zaterain's creole because the Tonys i ordered is still on a truck somewhere. let sit in refrigerator for 24 hours. Had a full shaker of prime rib rub which was basically SPOG with a dash of rosemary. Set up pooper with Whisky barrel pellets plus a tube because P/B verticals don't smoke for Sh%t without a tube. got chamber to 225 and made a tray with aluminum pan and cooling rack to catch the drippings for gravy. tied the roast up to increase mass and stuck it in. his was a pretty stubborn piece to cook.
Plan was to take it to 165 the butcher wrap to finish to 203. Was in almost six hours and hit a "fake stall" at about 150degres. Had a good bark and patience got the best of me so I wrapped it at 150 and put it back in.
Took about 4 more hours to hit 203 on both ends of the roast (used two probes due to thickness variation.
Pulled at 203 and rested in cooler while I made gravy. Mama made mashed taters and French green beans and some dinner rolls.
I've really got to work on my plate photography because it always looks better in person.
All in all it was fork tender with about 1/4" slices the smothered in gravy.
Dinner was late but worth the effort. @$3.99/lb it was an economical dinner with slices left over for another dinner later this week.
thanks for looking.
Decided to use the Pit boss pellet pooper. injected with Zaterain's creole because the Tonys i ordered is still on a truck somewhere. let sit in refrigerator for 24 hours. Had a full shaker of prime rib rub which was basically SPOG with a dash of rosemary. Set up pooper with Whisky barrel pellets plus a tube because P/B verticals don't smoke for Sh%t without a tube. got chamber to 225 and made a tray with aluminum pan and cooling rack to catch the drippings for gravy. tied the roast up to increase mass and stuck it in. his was a pretty stubborn piece to cook.
Plan was to take it to 165 the butcher wrap to finish to 203. Was in almost six hours and hit a "fake stall" at about 150degres. Had a good bark and patience got the best of me so I wrapped it at 150 and put it back in.
Took about 4 more hours to hit 203 on both ends of the roast (used two probes due to thickness variation.
Pulled at 203 and rested in cooler while I made gravy. Mama made mashed taters and French green beans and some dinner rolls.
I've really got to work on my plate photography because it always looks better in person.
All in all it was fork tender with about 1/4" slices the smothered in gravy.
Dinner was late but worth the effort. @$3.99/lb it was an economical dinner with slices left over for another dinner later this week.
thanks for looking.
