After deciding to do a chuck roast everyone else also had the same thought, so I held off posting this so as not to inundate you all with too much of the same stuff.
So here is the chuckie with mustard and Jeff's Texas Rub ready to go on the smoker.
Here is the Mac and Cheese with turkey bacon bits on top ready for the smoker also.
And the chuckie all on it's own 5 hours into the cook. @225 with Lumber Jack competition pellets.
Added the Smoke Mac and Cheese at 6 and a half hours into the smoke.
After an hour and 45 minutes looks like the Mac and Cheese is ready to pull. Look at the little cheese bubbles.
The chuckie still not quite ready yet!
Pulled at 8 hours @ an IT of 204 degrees, great lookin' bark, thanks Jeff!
Here is the squash and zucchini au gratin casserole to go with it.
Here is the chuckie all cut up after resting for 20 minutes. Nice lookin' smoke ring on this puppy!
Here are the sides ready to plate up.
And the money shot!
Hope you all enjoyed the journey, and thanks for lookin'.
Stay safe out there please.
John
So here is the chuckie with mustard and Jeff's Texas Rub ready to go on the smoker.
Here is the Mac and Cheese with turkey bacon bits on top ready for the smoker also.
And the chuckie all on it's own 5 hours into the cook. @225 with Lumber Jack competition pellets.
Added the Smoke Mac and Cheese at 6 and a half hours into the smoke.
After an hour and 45 minutes looks like the Mac and Cheese is ready to pull. Look at the little cheese bubbles.
The chuckie still not quite ready yet!
Pulled at 8 hours @ an IT of 204 degrees, great lookin' bark, thanks Jeff!
Here is the squash and zucchini au gratin casserole to go with it.
Here is the chuckie all cut up after resting for 20 minutes. Nice lookin' smoke ring on this puppy!
Here are the sides ready to plate up.
And the money shot!
Hope you all enjoyed the journey, and thanks for lookin'.
Stay safe out there please.
John