So what's everybody smoking up for superbowl Sunday?
We have an annual pot luck at our local watering hole where it's become customary (expected...lol...) that I'll bring the main meat dish, smoked of course.
I'm doing the usual pulled pork and a few dozen ABTs.
I contemplated a brisket this year but have two nice chuck roasts that need eating so I decided on those instead; some burnt ends and some pulled for BBQ beef sammies...
I'll separate the "lobes" on the chuck roasts and end up with four pieces...
The two smaller ones I'll pull at
180-185 cube and sauce them for ends and pop them back in the smoker to finish...the other two I'll pull a bit sooner...about 165° and add some braising liquid, wrap in foil and pop them back on till they hit about 203...
I'll post some pics as I move along.
Walt
We have an annual pot luck at our local watering hole where it's become customary (expected...lol...) that I'll bring the main meat dish, smoked of course.
I'm doing the usual pulled pork and a few dozen ABTs.
I contemplated a brisket this year but have two nice chuck roasts that need eating so I decided on those instead; some burnt ends and some pulled for BBQ beef sammies...
I'll separate the "lobes" on the chuck roasts and end up with four pieces...
The two smaller ones I'll pull at
180-185 cube and sauce them for ends and pop them back in the smoker to finish...the other two I'll pull a bit sooner...about 165° and add some braising liquid, wrap in foil and pop them back on till they hit about 203...
I'll post some pics as I move along.
Walt