So made a little bit of smoked sausage mostly for grilling and jambalayas. No biggie!
I had a chuck roast in the reefer (part of a huge family pack). I had forgotten why I didn't smoke chuck roast. Now I remember. LOL
I took the roast and rubbed it down, just like a brisket or beef ribs, salt & Pepper! It was in the reefer for two days stewing in its own juices, Oh my! Wait . I didn't take a lot of pictures but I need to at least show you what I do have
Sausages
.
They looked so lonely in there! Hmmmmmm...... Chuck Roast
Why not lots of room to get to know each other They played well together.
I slices up some after cooking it prior to packaging anbd in the reefer to cool over night.
So it had to be tested right. South Louisiana ...... what a great idea, a fully dressed Poboy! Lunch with a side of Mama's coleslaw!
Sausage is mild, still it tastes like Cajun smoked sausage but with nearly no cayenne.
The Roast.
Supper, sliced tender juicy chuck roast, homemade Texas BBQ sauce and again with the coleslaw.
Notes:
Meats smoked with corn cob and pecan.
Add more pepper to sausage next time.
I remembered why I didn't like chuck roasted smoked. 'Cause I didn't know how to do it. DOH!!!
Forget the 3/2/1 for ribs and I love short ribs! Treat it like a brisket and get that long sitting time. Makes all the difference!
Notice the tin foil pan under the chuck roast in the smoker. When the smoke did finally did peter out (About 160 IT), I just set it down on top of the veggies and broth in that foil pan. Covered it up with another piece of foil and stuck it in my oven at 325 till it hit about 190. I turned off the oven and tried to fork the meat it was so tuff it couldn't penetrate it, I wrapped it back up, back in the oven while the plumbers were here and about an hour and a half later opened it again and was pretty pink, juicy, sliced like butter, well nearly, and made an awesome sammy! My camera seriously doesn't do it justice.
The only draw back now with Chuck Roast is the grain. Brisket and ribs the grain goes East and west and with a chuck the grain goes north and south. No cutting across the grain. The grain is the big difference.
Don't worry about that chuck roast in the reefer. Just do it similar to a brisket justy add broth... LOL
Thats it for me, I am back to shopping water heaters.....LOL Its always something. Plumber says," No wonder you don't have enough hot water, there's a hole 1/4 the way up the tank its only 1/4 what its supposed to hold". And he expected to get paid after that comment!
I had a chuck roast in the reefer (part of a huge family pack). I had forgotten why I didn't smoke chuck roast. Now I remember. LOL
I took the roast and rubbed it down, just like a brisket or beef ribs, salt & Pepper! It was in the reefer for two days stewing in its own juices, Oh my! Wait . I didn't take a lot of pictures but I need to at least show you what I do have
Sausages
.They looked so lonely in there! Hmmmmmm...... Chuck Roast
Why not lots of room to get to know each other They played well together.
I slices up some after cooking it prior to packaging anbd in the reefer to cool over night.
So it had to be tested right. South Louisiana ...... what a great idea, a fully dressed Poboy! Lunch with a side of Mama's coleslaw!
Sausage is mild, still it tastes like Cajun smoked sausage but with nearly no cayenne.
The Roast.
Supper, sliced tender juicy chuck roast, homemade Texas BBQ sauce and again with the coleslaw.
Notes:
Meats smoked with corn cob and pecan.
Add more pepper to sausage next time.
I remembered why I didn't like chuck roasted smoked. 'Cause I didn't know how to do it. DOH!!!
Forget the 3/2/1 for ribs and I love short ribs! Treat it like a brisket and get that long sitting time. Makes all the difference!
Notice the tin foil pan under the chuck roast in the smoker. When the smoke did finally did peter out (About 160 IT), I just set it down on top of the veggies and broth in that foil pan. Covered it up with another piece of foil and stuck it in my oven at 325 till it hit about 190. I turned off the oven and tried to fork the meat it was so tuff it couldn't penetrate it, I wrapped it back up, back in the oven while the plumbers were here and about an hour and a half later opened it again and was pretty pink, juicy, sliced like butter, well nearly, and made an awesome sammy! My camera seriously doesn't do it justice.
The only draw back now with Chuck Roast is the grain. Brisket and ribs the grain goes East and west and with a chuck the grain goes north and south. No cutting across the grain. The grain is the big difference.
Don't worry about that chuck roast in the reefer. Just do it similar to a brisket justy add broth... LOL
Thats it for me, I am back to shopping water heaters.....LOL Its always something. Plumber says," No wonder you don't have enough hot water, there's a hole 1/4 the way up the tank its only 1/4 what its supposed to hold". And he expected to get paid after that comment!
