Because it just came off the smoker and it's almost damn near gone. Should've made more than just a pound, but it was a new recipe and didn't want to waste the meat if it was a stinker.
For the beef I sliced up about a pound of beef chuck roast, some with the grain, some against it for my youngest who has lost quite a few teeth this summer and is chewing impaired currently. For the marinade, did a half cup of bourbon (Buck Dancer to be exact), a half cup of soy sauce, 2 tablespoons Worcestershire, 1 tsp granulated onion, 1 tablespoon granulated garlic, 1 tablespoon smoked paprika, 1 tablespoon coarse ground black pepper, 1.5 tsp pink Himalayan salt, 1 tsp chipotle pepper powder, and 1 cup brown sugar. Marinated overnight in a freezer bag.
Smoked on the Pellet Grill (Pit Boss Pro 820) for 4.5 hours on the smoke P7 setting. Didn't get any pics of this process as I was working on a large hat order, and it’s 97 freakin' degrees here.
And the finished product.
Pic was before the gremlims got home from school. I had a piece and left it on the counter. This is what they left me.
Gotta make more I guess.
For the beef I sliced up about a pound of beef chuck roast, some with the grain, some against it for my youngest who has lost quite a few teeth this summer and is chewing impaired currently. For the marinade, did a half cup of bourbon (Buck Dancer to be exact), a half cup of soy sauce, 2 tablespoons Worcestershire, 1 tsp granulated onion, 1 tablespoon granulated garlic, 1 tablespoon smoked paprika, 1 tablespoon coarse ground black pepper, 1.5 tsp pink Himalayan salt, 1 tsp chipotle pepper powder, and 1 cup brown sugar. Marinated overnight in a freezer bag.
Smoked on the Pellet Grill (Pit Boss Pro 820) for 4.5 hours on the smoke P7 setting. Didn't get any pics of this process as I was working on a large hat order, and it’s 97 freakin' degrees here.
And the finished product.
Pic was before the gremlims got home from school. I had a piece and left it on the counter. This is what they left me.
Gotta make more I guess.
