I thought this was a simple recipe for me to try today. The recipe is in the Beef section of this website. It was a 7lb chuck roast that I bought at our local warehouse store. This was delicious, and very easy. The only problem i did run into was that i had to add more charcoal about half way through the cook because i only added a chimney and a half on a 22.5 WSM in the beginning. I am quickly learning that the cooker does need a lot more charcoal to keep up to temp. Going forward, i think my best bet is to just fill the charcoal chamber and at the end of the cook, shut it down. Live and learn, i guess.
Rubbed with Amazin Ribs all purpose rub (still trying to find a good one, this one so far is the best that I've tried
this was the temp the cooker dropped down to half way into the cook. I then added more charcoal.
It took a long time to rise but when it did, i threw on some abt's and a few hot dogs
this is how it looked when it was ready to be pulled.
close up
sauced and back into the smoker for another 1/2 hour
Im working on my plating skills
enjoy!
Rubbed with Amazin Ribs all purpose rub (still trying to find a good one, this one so far is the best that I've tried
this was the temp the cooker dropped down to half way into the cook. I then added more charcoal.
It took a long time to rise but when it did, i threw on some abt's and a few hot dogs
this is how it looked when it was ready to be pulled.
close up
sauced and back into the smoker for another 1/2 hour
Im working on my plating skills
enjoy!