So Friday, we are going to N. Myrtle Beach with most of the family for a few days. My wife and I are meal prepping our contributions and she's already made spaghetti casseroles for one night. I have been tasked with Mississippi Pot Roast for another night. Dug around in the freezer and found a couple of chucks, but found a 3½ lb. boneless shoulder and a 3 lb. sirloin tip which were older, so they are the chosen ones. I've never made this with anything other than chuck, so fingers crossed this will work out. Seasoned up with course salt and cracked black pepper and onto a kettle indirect to get some smoke using oak...
![20231128_091744[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20231128_091744[1].jpg")
After a couple of hours, got some color and hopefully some smokiness...
Each in its own pan, a package of Ranch dressing mix and au jus on each roast...
I have a jar of rendered brisket fat so some of that and some butter on each along with a jar pepperoncini peppers and juice. We like onions in ours so some of them in each pan, too...
Wrapped tightly with foil and into a 300℉ oven for about 4 hours or until fork tender. More to come...
After a couple of hours, got some color and hopefully some smokiness...
Each in its own pan, a package of Ranch dressing mix and au jus on each roast...
I have a jar of rendered brisket fat so some of that and some butter on each along with a jar pepperoncini peppers and juice. We like onions in ours so some of them in each pan, too...
Wrapped tightly with foil and into a 300℉ oven for about 4 hours or until fork tender. More to come...
, can't wait for roast night this weekend...
