For want and lack of a nice brisket to smoke I instead chose a nice marbled chuck roast at Kroger's on sale for $2.99 a pound. Homemade Canadian rub into an EVOO binder last night with a plastic wrap. Tried my first trussing with real "butcher's string" this morning after watching a Youtube video. Next time will be better.
Fired up my OK Joe Highland and stoked it with hickory and oak splits, bringing it up to 250 on the right and 220 on the left. Even with tuning plates I seldom can balance it better than that, and have decided that what I have is a two region cooking format where I can put foods I like to have different temps on.
I used the foil wrapped firebrick and extra grid to raise the roast high in the cook chamber.
As an afterthought, I split four Russet potatoes lengthwise and rubbed them in EVOO and Kosher salt. Placed them under the roast in the foil wrapped drip pan so they will baste somewhat as the roast cooks (I hope).
I use a felt welding blanket for top insulation, to which I've attached hardwood strips for weight to keep the blanket from blowing up in the breeze.
Each hour or so I will squirt the roast with apple juice. oops. I just now realized that that means apple juice on the potatoes..... oh well. I'll call it "something new".
Today is the only nice dry day for the next week so I decided today was the day for me to try something different. My goal is a chuck roast I can slice in 1/4 inch thick slices for sandwiches. I'll post a few more photos here as I go. And I welcome constructive input. Thanks for looking. Don.
Fired up my OK Joe Highland and stoked it with hickory and oak splits, bringing it up to 250 on the right and 220 on the left. Even with tuning plates I seldom can balance it better than that, and have decided that what I have is a two region cooking format where I can put foods I like to have different temps on.
I used the foil wrapped firebrick and extra grid to raise the roast high in the cook chamber.
As an afterthought, I split four Russet potatoes lengthwise and rubbed them in EVOO and Kosher salt. Placed them under the roast in the foil wrapped drip pan so they will baste somewhat as the roast cooks (I hope).
I use a felt welding blanket for top insulation, to which I've attached hardwood strips for weight to keep the blanket from blowing up in the breeze.
Each hour or so I will squirt the roast with apple juice. oops. I just now realized that that means apple juice on the potatoes..... oh well. I'll call it "something new".
Today is the only nice dry day for the next week so I decided today was the day for me to try something different. My goal is a chuck roast I can slice in 1/4 inch thick slices for sandwiches. I'll post a few more photos here as I go. And I welcome constructive input. Thanks for looking. Don.
