Smoked my first chuck roast this weekend using Stogie's recipe for a pot roast dinner. The results were delicious. The timing was right on, exactly 3 hours a pound and the meat fell apart with a fork into beautiful strips. The smoke ring was about 1/4 inch thick and the meat very moist with apple and cherry wood giving a faint hint of smoke.
Once again Stogie is right on. Next time I might just put salt and pepper on the meat and add the veggies with three hours left so they get more tender.
Also did a rack of danish spares I had in the freezer and a rack of beef ribs. All were perfect...very tender and came off a dry bone with a slight tug.
Once again Stogie is right on. Next time I might just put salt and pepper on the meat and add the veggies with three hours left so they get more tender.
Also did a rack of danish spares I had in the freezer and a rack of beef ribs. All were perfect...very tender and came off a dry bone with a slight tug.