Smoke Day at the Pig Pen


 
We did not end up eating until 7pm but it was worth the wait!

Sweet Blue at the start. Smoking with some Mesquite.
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The chuck roast has hit 160 deg internal and the charcoal has been replenished in the Smokenator.
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The chuck roast is laid down on a bed of peppers (green bell, Anaheim and poblano), onion and garlic. Added the stout and Worcestershire.
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The roast pulled apart to reveal an awesome smoke ring.
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The money shot.
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Nice looking samich. How was the corn? We got some for tomorrow, I'm just usually leery on corn this early around here. It's like feed corn sometimes not sweet corn...
 
I'm just usually leery on corn this early around here. It's like feed corn sometimes not sweet corn...
I think most of it's imported from warmer climates, too. I don't eat sweet corn until I can buy it out of the bed of a farm truck...

I hate bell peppers with a passion but you sure did a nice job smoking that roast, Tim!
 

 

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