I followed the recipe titled Pit Pot Roast found in Smoke & Spice.
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Photos from today's Pit Pot Roast
- Thread starter Bill M.
- Start date
Bill,
I finished my shopping list for this recipe a couple of hours ago. I plan on making two and freezing one of them.
I noticed you did not remove the seeds from the jalapenos. Did you notice much heat? I've got children and need to control the spice.
Did you insert slivers of garlic and jalapenos in to the meat?
Would you change anything for next time?
Thanks,
Glenn
I finished my shopping list for this recipe a couple of hours ago. I plan on making two and freezing one of them.
I noticed you did not remove the seeds from the jalapenos. Did you notice much heat? I've got children and need to control the spice.
Did you insert slivers of garlic and jalapenos in to the meat?
Would you change anything for next time?
Thanks,
Glenn
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Glenn J:
Bill,
I noticed you did not remove the seeds from the jalapenos. Did you notice much heat? I've got children and need to control the spice.
Did you insert slivers of garlic and jalapenos in to the meat?
Would you change anything for next time?
Thanks,
Glenn <HR></BLOCKQUOTE>
Great questions Glenn.
The last time I used this recipe I inserted the jalapenos in the meat as described in the recipe and my wife felt the meat had too much heat (I thought it was just right). By placing the jalapenos on top of the meat, the heat was greatly reduced. I removed them along with the garlic altogether when I foiled the meat at the 4 hour mark.
Most of the heat (which was very little) came from the amount of Wild Willy's Number One-derful Rub and the Ro-Tel Tomatoes and Chili Peppers (I used the original brand). I have 2 young chidren and they both ate the Pot Roast without any problem.
Would I change anything the next time? Absolutely; I can't leave well enough alone.
This was the first time I put the meat on the lower rack and the meat was not as tender as before. I believe the temperature was too low at the lower rack. I smoked the meat for the first hour at a temperature of 225°F and at 240-250°F for the remainder of the event (measured approximately 4 inches below the top vent).
Other than the meat not being as tender as before (you could pull the previous ones like a good Boston Butt), everyone loved the flavor of the meat.
Let me know if you have any other questions and good luck with this recipe. It has become a family favorite.
Bill
Bill,
I noticed you did not remove the seeds from the jalapenos. Did you notice much heat? I've got children and need to control the spice.
Did you insert slivers of garlic and jalapenos in to the meat?
Would you change anything for next time?
Thanks,
Glenn <HR></BLOCKQUOTE>
Great questions Glenn.
The last time I used this recipe I inserted the jalapenos in the meat as described in the recipe and my wife felt the meat had too much heat (I thought it was just right). By placing the jalapenos on top of the meat, the heat was greatly reduced. I removed them along with the garlic altogether when I foiled the meat at the 4 hour mark.
Most of the heat (which was very little) came from the amount of Wild Willy's Number One-derful Rub and the Ro-Tel Tomatoes and Chili Peppers (I used the original brand). I have 2 young chidren and they both ate the Pot Roast without any problem.
Would I change anything the next time? Absolutely; I can't leave well enough alone.
This was the first time I put the meat on the lower rack and the meat was not as tender as before. I believe the temperature was too low at the lower rack. I smoked the meat for the first hour at a temperature of 225°F and at 240-250°F for the remainder of the event (measured approximately 4 inches below the top vent).
Other than the meat not being as tender as before (you could pull the previous ones like a good Boston Butt), everyone loved the flavor of the meat.
Let me know if you have any other questions and good luck with this recipe. It has become a family favorite.
Bill
Well, Bill, not inserting the garlic and jalapeno (and leaving the seeds on) is less work and I'm all about that! I'll probably insert the garlic though.
If you ever want to increase your bottom rack temperature, try sand in the pan. The pan will radiate extra heat. Thats what I do every time, since clean up is easier. Just remove one of the layers of aluminum foil from the top of the water pan. Of course, you can also open the vents a little more too...
Thanks for the details. A fantastic new recipe was what I was searching for and you pointed me in the right direction. It will be a week or so before I try the Pit Pot Roast, but with your help, I'm sure it will be great.
Glenn
If you ever want to increase your bottom rack temperature, try sand in the pan. The pan will radiate extra heat. Thats what I do every time, since clean up is easier. Just remove one of the layers of aluminum foil from the top of the water pan. Of course, you can also open the vents a little more too...
Thanks for the details. A fantastic new recipe was what I was searching for and you pointed me in the right direction. It will be a week or so before I try the Pit Pot Roast, but with your help, I'm sure it will be great.
Glenn