First, let me explain what I plan to do and then if anybody wants to help with suggestions, am wide open.
Am planning to inject and rub 5 3lb. chuck roasts to smoke (with couple 8 lb. pork butts) on WSM 18.5. Want to pull all of it.
What I have as an injection is basically a brisket thing that I've done:
1. McCormicks Au Jus Gravy powder
2. 3 cups of espresso
(mix Mc's au jus with espresso)
3. 2 tablesp. Worcestershire
4. 1 tablesp. ACV and 1 tablespoon balsamic vinegar
5. 1/4 cup veggie oil
4. 1 tablesp. beef rub (less heavy on fresh rosemary than final rub will be to not clog injector)
5. couple tablespoons garlic juice
Oil is for keeping moist until on smoker Mon. morning--am reheating after pull, so moisture--just a thought.
Then rub 'em, wrap in Saran from today until Monday morning in frig.
Not sure whether chuckies should go on top rack with just foiled Brinkmann charc. pan. No water, saucer, sand: going for high heat cook. It'll still be a long one. Calling for rain here, gonna do in carport. Wind won't be much of an issue.
Plan is to foil when "feel" right or just foil at 160 until they go 205 however long that takes. Then hold in cooler with towels. Using blueK. And some Stubbs--packing 2 unlit or more--layers in, really tightly, before the lit. At least that's the plan. (Don't want to have to add coals. High here today is maybe 50? lows have been in mid 20's at night--typical fall weather, which mean's nothing is typical!
Any suggestions would be much appreciated. Thanks!
Am planning to inject and rub 5 3lb. chuck roasts to smoke (with couple 8 lb. pork butts) on WSM 18.5. Want to pull all of it.
What I have as an injection is basically a brisket thing that I've done:
1. McCormicks Au Jus Gravy powder
2. 3 cups of espresso
(mix Mc's au jus with espresso)
3. 2 tablesp. Worcestershire
4. 1 tablesp. ACV and 1 tablespoon balsamic vinegar
5. 1/4 cup veggie oil
4. 1 tablesp. beef rub (less heavy on fresh rosemary than final rub will be to not clog injector)
5. couple tablespoons garlic juice
Oil is for keeping moist until on smoker Mon. morning--am reheating after pull, so moisture--just a thought.
Then rub 'em, wrap in Saran from today until Monday morning in frig.
Not sure whether chuckies should go on top rack with just foiled Brinkmann charc. pan. No water, saucer, sand: going for high heat cook. It'll still be a long one. Calling for rain here, gonna do in carport. Wind won't be much of an issue.
Plan is to foil when "feel" right or just foil at 160 until they go 205 however long that takes. Then hold in cooler with towels. Using blueK. And some Stubbs--packing 2 unlit or more--layers in, really tightly, before the lit. At least that's the plan. (Don't want to have to add coals. High here today is maybe 50? lows have been in mid 20's at night--typical fall weather, which mean's nothing is typical!
Any suggestions would be much appreciated. Thanks!