I've been a busy little boy in the kitchen lately. And last nights meal was a great end for the weekend.
Started in the morning by taking a chuck roast that was sitting in the fridge all rubbed and ready to go.
A nice rub of Pitfaced BBQ On point rub.
This was after 5 hours at 225 in the smoker using apple pellets in the tray. It then went in the oven to finish. It got probe tender at 202 IT.
Plated up! Used the drippings with beef broth, mushrooms, and onions. Thickened slightly with corn starch. Served with cabbage slaw and fresh mashed.
The meat was off the charts. Awesome flavor, tender, and moist.
Started in the morning by taking a chuck roast that was sitting in the fridge all rubbed and ready to go.
A nice rub of Pitfaced BBQ On point rub.
This was after 5 hours at 225 in the smoker using apple pellets in the tray. It then went in the oven to finish. It got probe tender at 202 IT.
Plated up! Used the drippings with beef broth, mushrooms, and onions. Thickened slightly with corn starch. Served with cabbage slaw and fresh mashed.
The meat was off the charts. Awesome flavor, tender, and moist.