Karl Repsher
TVWBB Fan
Living on an island can be real boring, so since I've been reminiscing about the pulled beef sammies that we always ate back home at the Kern County Fair about this time of the year I pulled the trigger on a New Zealand Angus Chuck Roll.
Weighs in at 11 1/2 pounds, converted to dollars it's a $50 chunk of beef.
Simple spices, salt, pepper, onion & garlic powder and some dried thyme & rosemary.
Here's the smoker, not my first choice for a cooking area, we have a nice covered back porch, but it became a real hassle filling the propane tanks, so I moved all the cooking gear to the side of the house, kind of a catch all area, kinda nasty huh, I'm ashamed to show it after seeing all of your nice cooking areas, but hey, I live in a slu...hood, ...also living in the middle of the ocean the salt air takes a toil on everything, but it solves the propane problem because it's close to the house propane tank in the back ground. Also pictured is the PID controller and the air pump for the smoke generator and my wind deflector, an old door that also subs for a table.
The smoke generator, ...I use Apple, Cherry and Hickory chips from Ace Hardware to smoke with.
Oh yeah, it's avacato, advacatoe, ...I've forgotten how to spell them in English, season ...these things!
At our house!
Started the cook at noon Saturday, here's a pic at the 2 hour mark, placed a pan with some beef bouillon to catch the drippin's, after defatting we'll incorporate them back into the pulled beef.
Smoker has settled in at 223°, I cook low and slow, I try to not go over 212° so as to not boil out the moisture, chuckies usually take 17-19 hours on the WSM, this is my first time in the GOSM so we'll see how long it take with gas, ...I've 220 lbs of propane and with a needle valve it's easy to dial in the temps.
To be continued...
Karl
Weighs in at 11 1/2 pounds, converted to dollars it's a $50 chunk of beef.
Simple spices, salt, pepper, onion & garlic powder and some dried thyme & rosemary.
Here's the smoker, not my first choice for a cooking area, we have a nice covered back porch, but it became a real hassle filling the propane tanks, so I moved all the cooking gear to the side of the house, kind of a catch all area, kinda nasty huh, I'm ashamed to show it after seeing all of your nice cooking areas, but hey, I live in a slu...hood, ...also living in the middle of the ocean the salt air takes a toil on everything, but it solves the propane problem because it's close to the house propane tank in the back ground. Also pictured is the PID controller and the air pump for the smoke generator and my wind deflector, an old door that also subs for a table.
The smoke generator, ...I use Apple, Cherry and Hickory chips from Ace Hardware to smoke with.
Oh yeah, it's avacato, advacatoe, ...I've forgotten how to spell them in English, season ...these things!
At our house!
Started the cook at noon Saturday, here's a pic at the 2 hour mark, placed a pan with some beef bouillon to catch the drippin's, after defatting we'll incorporate them back into the pulled beef.
Smoker has settled in at 223°, I cook low and slow, I try to not go over 212° so as to not boil out the moisture, chuckies usually take 17-19 hours on the WSM, this is my first time in the GOSM so we'll see how long it take with gas, ...I've 220 lbs of propane and with a needle valve it's easy to dial in the temps.
To be continued...
Karl
