Ok I tried Malcoms Mississippi po boy recipe with a prime chuck roast and that was some of the best meat to come off my smoker. Holy crap that recipe is amazing! I seasoned with with a little salt, pepper and garlic powder then sprinkled some 2 gringos chupacabra brisket seasoning on there as well. Smoked for 2 hours and then for the hell of it stuck it on my sear box at high for 1 minute, rotated and did another minute then flipped and repeated. After searing brought it in and did the rest of the recipe as normal. I dont know if the searing helped but I figured a little char couldnt hurt it. My wife said I can not experiment with this recipe and whatever I did this time I need to repeat step for step again next time as it was one of the best things I've made. I agree. Better than any brisket I've done. It's very much like good brisket point but richer. This one is definitely a winner! Thanks to whoever it was that posted that recipe a couple weeks back and brought it to my attention. Didnt get any shots of it being cooked but here's some of the final product. We served it up on buns with pepperjack cheese and I even added sour cream the next day with the leftovers and that was good too. My wife had her leftover in little tortillas and she says that's the way they should be eaten now. I'll have to give the tacos a try next time.
