So I was all excited to use the copper pot for a mesquite wood smoked chuck roast, but when I went outside it was NOT what I was looking forward to!
So plan “B”.....gonna use the Memphis pellet!
Started off with a nice little chuck roast that I salted then rubbed down with a season paste made from a tbs of Demi, then a dash of garlic, onion, creole, lemon pepper, melted butter and hot water.
Preparing the swimming pool for the chicken breasts with some Italian dressing and just the dry seasonings from a grill mates packet.
On it goes! This smoke will be done at 250
Progress shot at IT 150....going to take it to 160 for a nice bark.
The Clucks are having a nice warm swim!
The chuck is approaching 160 so getting the braising liquid ready to go....2.5C beef broth. 1/2C red wine, & tbs each Demi & soy.
Once the alcohol is cooked out it is poured over some thick cut onion slices
Bingo, IT 160, really like the color!
The last view before it’s covered up for the braising process :-)
Now the waiting game till the rest and pull!.....
So plan “B”.....gonna use the Memphis pellet!
Started off with a nice little chuck roast that I salted then rubbed down with a season paste made from a tbs of Demi, then a dash of garlic, onion, creole, lemon pepper, melted butter and hot water.
Preparing the swimming pool for the chicken breasts with some Italian dressing and just the dry seasonings from a grill mates packet.
On it goes! This smoke will be done at 250
Progress shot at IT 150....going to take it to 160 for a nice bark.
The Clucks are having a nice warm swim!
The chuck is approaching 160 so getting the braising liquid ready to go....2.5C beef broth. 1/2C red wine, & tbs each Demi & soy.
Once the alcohol is cooked out it is poured over some thick cut onion slices
Bingo, IT 160, really like the color!
The last view before it’s covered up for the braising process :-)
Now the waiting game till the rest and pull!.....