Picked up a nice Chuck Pot Roast that weighed 3.75 lbs the other day from Safeway with the intent of smoking it and pulling it.
Injected the night before with just plain ole vegetable broth and into a tupperware container and lid to seal it overnight.
Went with yellow mustard then Jeff's Rub for the seasoning.
100% Pecan Lumberjack pellets in the smoker @ 215 to 225 degrees.
Here is the roast ready to go into the Rec Tec.
About an hour into the cook.
3 hours later
3pm - 5 hours into the cook.
6pm and 8 hours into the cook I pulled it @200 degrees and then foil wrapped it and into the warmer drawer to rest.
And after an hour resting in the warmer on 100 degrees.
Here it is sliced and ready to plate up. Great smoke ring and juicy as all get out. Was gonna pull it but it sliced up so nice I stuck with that.
And here is a plated shot of the chuckie with sides....smoked cheesy cauliflower casserole and fresh asparagus. Yummmmmm
And for those who (like me) like a bit of sauce.....Jeff's sauce added!
This is a slight modification of Jeff's recipe found here:
www.Smoking-Meat.com
This is the third one that we have tried from Jeff and it is by far the best one yet.
Recipe for the Smoked Cheesy Cauliflower
Medium head cauliflower, broken into florets
1 cup light sour cream
1 cup shredded home-smoked cheddar cheese
1/2 cup diced sweet red or orange pepper (or diced mini sweet peppers)
1/2 teaspoon salt
1/2 cup crushed cornflakes
1/4 cup grated Parmesan cheese
Paprika
Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain.
Combine the cauliflower, sour cream, cheddar cheese, peppers and salt in a bowl. Transfer to a greased 2-qt. baking dish. Sprinkle with cornflakes, Parmesan cheese and paprika.
Bake, uncovered, at 325° until heated through, about 30 minutes.
We halved the recipe since there are just two us and we still had two meals out of it.
Thanks for lookin'
John
Injected the night before with just plain ole vegetable broth and into a tupperware container and lid to seal it overnight.
Went with yellow mustard then Jeff's Rub for the seasoning.
100% Pecan Lumberjack pellets in the smoker @ 215 to 225 degrees.
Here is the roast ready to go into the Rec Tec.
About an hour into the cook.
3 hours later
3pm - 5 hours into the cook.
6pm and 8 hours into the cook I pulled it @200 degrees and then foil wrapped it and into the warmer drawer to rest.
And after an hour resting in the warmer on 100 degrees.
Here it is sliced and ready to plate up. Great smoke ring and juicy as all get out. Was gonna pull it but it sliced up so nice I stuck with that.
And here is a plated shot of the chuckie with sides....smoked cheesy cauliflower casserole and fresh asparagus. Yummmmmm
And for those who (like me) like a bit of sauce.....Jeff's sauce added!
This is a slight modification of Jeff's recipe found here:
Smoked Chuck Roast - Learn to Smoke Meat with Jeff Phillips
When I do smoke meat in the cold of winter, I try to cook things that get done a little quicker and things like briskets and pork shoulders that take 12-16
www.Smoking-Meat.com
This is the third one that we have tried from Jeff and it is by far the best one yet.
Recipe for the Smoked Cheesy Cauliflower
Medium head cauliflower, broken into florets
1 cup light sour cream
1 cup shredded home-smoked cheddar cheese
1/2 cup diced sweet red or orange pepper (or diced mini sweet peppers)
1/2 teaspoon salt
1/2 cup crushed cornflakes
1/4 cup grated Parmesan cheese
Paprika
Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain.
Combine the cauliflower, sour cream, cheddar cheese, peppers and salt in a bowl. Transfer to a greased 2-qt. baking dish. Sprinkle with cornflakes, Parmesan cheese and paprika.
Bake, uncovered, at 325° until heated through, about 30 minutes.
We halved the recipe since there are just two us and we still had two meals out of it.
Thanks for lookin'
John
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