Mike Vifquain
New member
I finally fired up the new to me WSM with a 3.7lb boneless beef chuck roast.
I lit the bricks with minion method. 3/4 chimney unlit topped with 1/4 chimney lit coals. Then added a few chunks of apple wood.
I rubbed it up with a mixture of South Seas Tri-tip seasoning I picked up in Cali earlier this year and Sonnys salt.
My trusted side kick helped massage the seasoning in.
I used a 2 quarts of water in the pan. I'm new to this, what do you think?
About 3 hrs in, we were almost there. I need to pick up a Wireless Thermometer.
After another hour the temp was 165 or so and I foiled the roast, placed it on the middle rack and threw some red potatoes on the top rack.
Almost 2hrs later the internal temp was 190+ and I pulled it off, transferred to a pan so we could reserve the juices and covered with foil and a towel.
Finally sliced it up and was excited to see a smoke ring there.
I mixed a few store bought sauces together, added Worcestershire sauce and then topped off the meat when plated. What do you think?
Comments, the meat wasn't as dry as it looks. It was tasty and juicy. The wife and kids loved it - which is all that matters to me
I was able to hold the temp between 225 and 250 pretty well, but am not sure about water in the pan. Too much, too little?
I lit the bricks with minion method. 3/4 chimney unlit topped with 1/4 chimney lit coals. Then added a few chunks of apple wood.
I rubbed it up with a mixture of South Seas Tri-tip seasoning I picked up in Cali earlier this year and Sonnys salt.
My trusted side kick helped massage the seasoning in.
I used a 2 quarts of water in the pan. I'm new to this, what do you think?
About 3 hrs in, we were almost there. I need to pick up a Wireless Thermometer.
After another hour the temp was 165 or so and I foiled the roast, placed it on the middle rack and threw some red potatoes on the top rack.
Almost 2hrs later the internal temp was 190+ and I pulled it off, transferred to a pan so we could reserve the juices and covered with foil and a towel.
Finally sliced it up and was excited to see a smoke ring there.
I mixed a few store bought sauces together, added Worcestershire sauce and then topped off the meat when plated. What do you think?
Comments, the meat wasn't as dry as it looks. It was tasty and juicy. The wife and kids loved it - which is all that matters to me
I was able to hold the temp between 225 and 250 pretty well, but am not sure about water in the pan. Too much, too little?
