I started with a 2.5 Lb Chuck Roast, some pork belly and a half dozen jalapeno poppers.
Hickory, Coastal Red Oak and Mesquite splits were used for the smoke.
Chuck had mustard to stick, Webers original rub and New Mexico Hot chili powder.
Pork belly had SPG and the New Mexico Hot chili powder.
The poppers had a mix of finely chopped cheddar cheese and cream cheese with pre cooked bacon chunks on top.
I started this way too late in the evening so it is a tomorrow and beyond meal. At least the poppers didn't take long. I just made a hot dog with mayo, cheese and pico de gallo and one of the very large poppers for dinner.
A while later the cow and pig were ready to eat.
I did have a taste of the chuck and seasoned and smoked this way it is as good as a more expensive tri-tip. You can see the nice smoke ring in this pic.
I have something to look forward to eating the next few days. The only regret as usual is I should have made many more poppers. I had one and my wife munched down two so they are already half gone.
Hickory, Coastal Red Oak and Mesquite splits were used for the smoke.
Chuck had mustard to stick, Webers original rub and New Mexico Hot chili powder.
Pork belly had SPG and the New Mexico Hot chili powder.
The poppers had a mix of finely chopped cheddar cheese and cream cheese with pre cooked bacon chunks on top.
I started this way too late in the evening so it is a tomorrow and beyond meal. At least the poppers didn't take long. I just made a hot dog with mayo, cheese and pico de gallo and one of the very large poppers for dinner.
A while later the cow and pig were ready to eat.
I did have a taste of the chuck and seasoned and smoked this way it is as good as a more expensive tri-tip. You can see the nice smoke ring in this pic.
I have something to look forward to eating the next few days. The only regret as usual is I should have made many more poppers. I had one and my wife munched down two so they are already half gone.
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