- Sep 15, 2012
- 19,540
- 17,436
Started off with a couple CAB chuck roasts picked up at the local grocer. One is just over 4.5lbs and the other is just under 3.5lbs.
Good price for my neck of the woods:
Thick with a fairly even cut. One rubbed down with Weber's and the other Stub's:
Onto the WSM for a long afternoon nap:
At the 4hr mark - tossed on a rack of St. Louis style ribs for the wife: notice how the snow disappeared.
Ribs finished: Sorry no sliced shots the wife took them into the back room watch the hoop cat's play.
This ones for faux burnt ends: Done the next day in the oven due to mother nature.
Cubed up and into Grandma' baked bean and pea soup casserole dish: Mixed with worcestershire sauce, A1 sauce, some Baby Ray's and a little more rub. Finished shot.
The other chucky was shredded and vacuum sealed for a later date:
Both turned out fantastic. Smoked with hickory and apple wood at roughly 250. The shredded chuck roast took about 8 to 9 hrs on the smoker to hit 209. The burnt end chuck took about 7 to hit 185. I pulled the burnt end's chuck cubed it up and finished it in the oven at 275 for about 3hrs the next day. Tender is as tender can get. With the sauce mixture I couldn't taste the smoke. The shredded definatley has the smoke taste.
Will for sure be doing this again as I picked up 3 additional roasts for a later date.
Hope you enjoyed.
Chris.
Good price for my neck of the woods:
Thick with a fairly even cut. One rubbed down with Weber's and the other Stub's:
Onto the WSM for a long afternoon nap:
At the 4hr mark - tossed on a rack of St. Louis style ribs for the wife: notice how the snow disappeared.
Ribs finished: Sorry no sliced shots the wife took them into the back room watch the hoop cat's play.
This ones for faux burnt ends: Done the next day in the oven due to mother nature.
Cubed up and into Grandma' baked bean and pea soup casserole dish: Mixed with worcestershire sauce, A1 sauce, some Baby Ray's and a little more rub. Finished shot.
The other chucky was shredded and vacuum sealed for a later date:
Both turned out fantastic. Smoked with hickory and apple wood at roughly 250. The shredded chuck roast took about 8 to 9 hrs on the smoker to hit 209. The burnt end chuck took about 7 to hit 185. I pulled the burnt end's chuck cubed it up and finished it in the oven at 275 for about 3hrs the next day. Tender is as tender can get. With the sauce mixture I couldn't taste the smoke. The shredded definatley has the smoke taste.
Will for sure be doing this again as I picked up 3 additional roasts for a later date.
Hope you enjoyed.
Chris.
