Saturday was clean out the freezer day. I had 4 chickens, 1 Chuckie, 1 pork butt, 3 racks of baby backs and one 3 bone rack of plate ribs. Now I understand the Unwritten rule that without pics it didn’t happen but ….
A couple of things I learned was even though I can easily fit all that into my HBT I probably shouldn’t do that many different meats at the same time. Everything came out OK but not my best on all of them (Except the chuck roast).
Normally when I do a Chuck Roast, I season with salt and pepper, let it go to about 165 - 170 or so, wrap with some beef stock or beef consommé until it probes tender. This time I didn’t have either, so instead I save some of the fat trimmings from the beef ribs, added them to a pan and put it in the hot side of the smoker. This made some really nice beef talon. When I wrapped the Chuckie I poured that talon over the Chuckie. The result was by far my best chuckie ever.
Hope this helps someone else.
A couple of things I learned was even though I can easily fit all that into my HBT I probably shouldn’t do that many different meats at the same time. Everything came out OK but not my best on all of them (Except the chuck roast).
Normally when I do a Chuck Roast, I season with salt and pepper, let it go to about 165 - 170 or so, wrap with some beef stock or beef consommé until it probes tender. This time I didn’t have either, so instead I save some of the fat trimmings from the beef ribs, added them to a pan and put it in the hot side of the smoker. This made some really nice beef talon. When I wrapped the Chuckie I poured that talon over the Chuckie. The result was by far my best chuckie ever.
Hope this helps someone else.
