Mike Coffman
TVWBB Olympian
The ingredients for tonight’s dinner. The chuck roast was marinated over night with a chipotle
pepper marinade.
Seasoned with the 2 different rubs and fresh black pepper. Put onto the WSM using pecan chunks.
No water pan per se. I used my clay pot and the pan underneath the roast has the remainder of
the marinade and a little hot water. I also added a few more cloves of garlic to the mixture.
Pulled at 158 internal as it got extremely windy and was starting to rain. It spent 4 ½ hours on
the WSM at 250 degrees. Set on a bed of onions and the other veggies were added to the mixture.
There are more carrots but they are covered by the potatoes. The veggies were seasoned with
Penzeys Adobo. Wrapped in foil and placed in my oven at 350 degrees to finish.
Approximately 2 hours later and the pot roast and veggies are done.
Sliced.
Plated with a couple dinner rolls.
Delicious and flavorful meal.
Thanks for looking!
pepper marinade.
Seasoned with the 2 different rubs and fresh black pepper. Put onto the WSM using pecan chunks.
No water pan per se. I used my clay pot and the pan underneath the roast has the remainder of
the marinade and a little hot water. I also added a few more cloves of garlic to the mixture.
Pulled at 158 internal as it got extremely windy and was starting to rain. It spent 4 ½ hours on
the WSM at 250 degrees. Set on a bed of onions and the other veggies were added to the mixture.
There are more carrots but they are covered by the potatoes. The veggies were seasoned with
Penzeys Adobo. Wrapped in foil and placed in my oven at 350 degrees to finish.
Approximately 2 hours later and the pot roast and veggies are done.
Sliced.
Plated with a couple dinner rolls.
Delicious and flavorful meal.
Thanks for looking!
