First time beef chuckie

[kruizer]

Well, hit me on the head with a hammer. I am smoking a chuckie today and it had reached the stall a while ago so I pulled it to add some fluids and wrap. Well, the problem is,the fluids were in the fridge and when I added the fluids the the roast, the temp nosed dived from 155 to babout 90. so my cook will be delayed some . So, I added some portobello mushrooms on top of the roast and the fluids are a mixture of beef bullion and red wine. I am looking forward to tasting this cook. I am also going to be smoking and grilling a New York strip steak for supper tonight along with a smoked baked potato. Yummm!!!

 

[smokininidaho]

Sounds delicious, temp should come back pretty quick I believe.

 

[kruizer]

Yup, added about two hours to the cook.

 

[TomKnollRFV]

Sounds like a good addition; I'd have just gone ahead and dumped in onions too! LOL

 

[kruizer]

I thought about that about 4 hours late

 

[kruizer]

Sliced the chuck roast up and it is delicious. Overtones of cabernet with mushrooms and the lovely kiss of competition pellets. Yummy!!

 

[Misplaced Nebraskan]

Sounds like it turned out real good... Snag any pics by chance?

 

[kruizer]

No pics. Sorry.