Mike Hartwell
TVWBB Pro
I haven't been able to find a reasonably priced 'packer' here in my little corner, so...
My local supermarket is having a sale on 7 bone chuck, and I found this link so I'll do that tomorrow AM.
More to follow...
Well, here we go...10/03/10 10:00 AM
I've got a MM load of Kingsford Blue with 2 chunks of cherry and 1 of hickory starting.
My carfully selected rare spices for the rub
The 6 lb chuck in the pan with rub and 1 cup of beef broth.
The smoker doing it's thing at 220, heading for 250 or so (note the carefully contived stand off clamp for the transmitter)
The roast has been on for two hours, time to foil the pan.
now to let it go until 4:30 or so, then add the veggies.
4carrots, 4 yukon golds, 1 stalk celery, 1 yellow onion added.
Off the cooker, in the pan to rest.
...and, finally, on the platter.
Just as shown in the original link, the veggies were just right, the meat very smoky, but that was ok, the 'gravy' was just right.
My local supermarket is having a sale on 7 bone chuck, and I found this link so I'll do that tomorrow AM.
More to follow...
Well, here we go...10/03/10 10:00 AM
I've got a MM load of Kingsford Blue with 2 chunks of cherry and 1 of hickory starting.
My carfully selected rare spices for the rub
The 6 lb chuck in the pan with rub and 1 cup of beef broth.
The smoker doing it's thing at 220, heading for 250 or so (note the carefully contived stand off clamp for the transmitter)
The roast has been on for two hours, time to foil the pan.
now to let it go until 4:30 or so, then add the veggies.
4carrots, 4 yukon golds, 1 stalk celery, 1 yellow onion added.
Off the cooker, in the pan to rest.
...and, finally, on the platter.
Just as shown in the original link, the veggies were just right, the meat very smoky, but that was ok, the 'gravy' was just right.
