Chuck Roast in the Smokey Joe EnerQ

[Marty Owens]

Doing a chuck roast for some pulled beef for the first cook on the Weber Smokey Joe with an EnerQ midsection making it a Mini WSM. Set the coals up snake method with some cherry chunks for smoke.


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Onions, carrots and garlic cloves getting some cherry smoke for making ChefJimmyJ's Au Jus.


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Tatonka Dust seasoned chuck roast over the onions, carrots and garlic cloves.


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and it is holding temp like a champ!



Thanks for looking!

 

[James N]

Look's great Marty, How did it turn out?

 

[Craig Alumbaugh]

Looks good, cant wait to see the finished product

 

[Rich Dahl]

Bet that was tasty.

 

[Nate Frost]

Need finish pics. Looks like a great start though.

 

[Marty Owens]

When the chuck roast hit an internal temp of 140º it was set in the au jus, foil covered and brought to an internal temp of 205º, this was a 9 1/2 hour cook.


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Took the chuck roast out of the au jus and wrapped it in foil and towels for a few hour cooler rest and the au jus was refrigerated to chill to scrap the fatty juices off the top. After a few hour rest the chuck roast was sliced open and then pulled.


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Should make for some delicious meals and sandwiches!

 

[Cliff Bartlett]

Wow! Awesome job Marty!

 

[Chuck Dugas]

You sure made my mouth water! Nice job. Great smoke ring.

 

[Barb D]

WOW!!! Marty that looks soooo delicious awesome job.

 

[John Sp]

Nice job Marty. Wonderful cook in a great looking mini!

Regards,

John

 

[JRAiona]

That looks amazing Marty.