MO Smokeshow
Newbie
I’ve been under the weather the past few days, but I couldn’t let the holiday weekend pass without a little grill therapy. Chuck roast is on the sale so I grabbed one to throw on the smoker. Yesterday I hit it with some SPOG plus some smoked paprika and a little coffee and let it rest in the fridge overnight. I typically treat them like brisket but this time I’m going for pulled beef. Some of the pictures you guys have posted lately made me want to try it.
Onto the Recteq at 225 for the first hour, then I’ll bump it to 250. Sitting on a rack over a pan of sliced Vidalia onions, jalapenos and a bell pepper with some beef broth. I will probably hit it with some sauce after about 4 hours or so, then into the pan and wrapped up to finish.
Onto the Recteq at 225 for the first hour, then I’ll bump it to 250. Sitting on a rack over a pan of sliced Vidalia onions, jalapenos and a bell pepper with some beef broth. I will probably hit it with some sauce after about 4 hours or so, then into the pan and wrapped up to finish.
