Beef On Sunday


 
Jim that looks fantastic, I have to add this as a must do. Do you use the over or does it go back on the cooker? What great color!!
 
you guys are too kind :)

Brian Dahl said:
Jim: how many inches didya get? If there was any leftovers, I would love one of those (beautiful) sandwiches, buddy!
Click to expand...
total, about 4 to 5" and yes, plenty of leftovers (in the freezer)

Dave S said:
Jim that looks fantastic, I have to add this as a must do. Do you use the over or does it go back on the cooker? What great color!!
Click to expand...
after the internal temp hit 165ºF (about 5 hours in the WSM), i then put it in the oven at 350ºF.
 
OMG! Another Mr. Lampe perfect presentation and another one of his great cooks on my must do list. Jim that is what I call perfection, best looking PSB I've seen!
 
Beautiful PSB, and photographs Jim!
Perfect for a snowy snowy night!
even if your snow does fall in a repetitive pattern :p
 
Jim:

I would like to try this recipe soon. On Sunday I cooked a boneless blade roast as an experiment, which I think is close to a chuck roast in the US. I cooked it at a dome temperature of 275-300 and removed it when it reached an internal temperature of 130. No snow falling for this cook but pretty cold. Sliced the roast after a short rest and it was very good - juicy and not tough, great beef flavor. Have you tried cooking a chuck roast this way? How did it turn out?
 
I have David... but it was sooo many years ago...

when Larry Wolfe posted this Pepper Stout Beef recipe, I was soo struck, that I did indeed cook it within a week and I've been doing it ever since.
Everyone I told about it, forwarded the recipe to, LOVES it and that's the end.

So, I have done the chuck roast many different ways, and again, it's been years.. but nowadays, I always come back to the PSB way.
 
It's a funny thing you should post this. Just a few days ago I finished the last vac-sealed frozen leftovers of my last PSB cook, and now I have a bunch of roasts in the freezer and a few of the last peppers I saved before the frost still in the fridge... I'd say it's about time I put them together and made everybody happy.
 
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