I was inspired by watching Cowboy Kent Rollins on YouTube that I bought an outdoor Dutch oven. I went and watched one of his latest videos to see what I should make first. It was a pot roast. I made it pretty much the same as his video with a few modifications.
It started by smoking a 2.5Lb chuck pot roast seasoned with SPG and cian pepper powder with Hickory and Mesquite until it hit a IT of 110F. I added in some jalapeno poppers since I had the smoke blowing.
The poppers came out great.
15 minutes before the meat was ready to move I lit up a chimney of lump charcoal. Then I placed it in a circle on the ground.
Next I loaded the dutch oven with onion slices under the chuck, poured in a box of beef stock, red potatoes quartered, two sliced jalapenos and 6 bay leaves.
The top was put on then I shoveled out the coals from the smoker and placed them on top. I later started another full chimney and placed the coals around and on the lid.
When the IT of the beef reached an IT of 180F I placed in the carrots.
I pulled the DO when the beef IT hit 205F. My wife had a couple of bites and said I have to make this again in two weeks when we have company over.
It tasted way better than I could have imagined and I will definitely make this again. Total time start to finish was 4 hours and 15 minutes. The plate.
It started by smoking a 2.5Lb chuck pot roast seasoned with SPG and cian pepper powder with Hickory and Mesquite until it hit a IT of 110F. I added in some jalapeno poppers since I had the smoke blowing.
The poppers came out great.
15 minutes before the meat was ready to move I lit up a chimney of lump charcoal. Then I placed it in a circle on the ground.
Next I loaded the dutch oven with onion slices under the chuck, poured in a box of beef stock, red potatoes quartered, two sliced jalapenos and 6 bay leaves.
The top was put on then I shoveled out the coals from the smoker and placed them on top. I later started another full chimney and placed the coals around and on the lid.
When the IT of the beef reached an IT of 180F I placed in the carrots.
I pulled the DO when the beef IT hit 205F. My wife had a couple of bites and said I have to make this again in two weeks when we have company over.
It tasted way better than I could have imagined and I will definitely make this again. Total time start to finish was 4 hours and 15 minutes. The plate.
