Small 2.3 lb beef chuck roast. Coated with thick Worcestershire sauce and rubbed with Magic Dust. I wanted to see how it is on beef. Cooked on my mini WSM between 225-250 it was pretty windy today and the wind fluctuated temps. Used Stubbs natural for fuel and cherry wood chunks for smoke. Cooked on the grate to 160 internal. Then I foiled it and added a little Worcestershire sauce(thin) and a bit of beer. Cooked to internal temp of 201. Pulled the foil and au jus saved for When i pull the beef apart. put back on the grate to let the bark set for a bit. Saving the au jus is the ticket (fat skimmed off of course) came out great! Better then my first one! Impressed still with my mini wsm. When the beef was done resting I pulled the pot off and moved the grate to the Smokey joe base and grilled some quick BBQ beans and Texas toast!
****:
Ready for foil;
Done with foil back on to set bark:
Rested and ready to be pulled;
Pulled:
Wifeys plate:
My plate;
Thanks fer lookin!
****:
Ready for foil;
Done with foil back on to set bark:
Rested and ready to be pulled;
Pulled:
Wifeys plate:
My plate;
Thanks fer lookin!
