WSM Smoke Day from Indianapolis


 

Drew Indy

TVWBB Fan
Kept it simple because of all the race activities here in Indy over the weekend. We got home from the indy500 parade on Saturday around 3pm and got the kettle set up for indirect.
Rubbed a 3lb chuck roast with s&p, montreal seasoning, and general purpose rub, then smoked for 4hours at 325 with cherry wood for smoke. When internal hit 170deg, I wrapped it in foil and brought it up to 203deg, probed for tenderness, then let rest for an hour and pulled it for sandwiches. Perfect tenderness, bark, and flavor. I used Hawaiian buns, homemade horseradish sauce (tiger sauce), and some chopped sweet onion.

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I love the horseradish sauce, but not as much as I love the color of that beef! Sounds like a great time followed by a great meal!
 

 

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