Chris in Louisiana
TVWBB All-Star
This was my Labor Day cook, but I'm just getting around to posting.
2 chuck roasts from Sam’s. 7.53 lbs. total, $7.57 per lb., for price of $57. Ouch.
Night before: Rubbed with Kosher salt plus Memphis Meat Dust; put in zipper bag.
Filled the WSM with The Good Charcoal (Lowes) and chunks of hickory, cherry, apple, and oak.
Fired 20 briquettes. Hot H2O in the pan.
Cooked a little over 5 hours uncovered with WSM temps 230-75; then about 1.5 hours in a covered foil pan; then 45 minutes rest before pulling.
10:45 am: meat on; vents at 25%
12:15 WSM at 265; closed vents a little more
4:10 Meat at 165-75. Put in foil pan with some soy sauce and covered.
5:45 Thermapen went through the foil and met no resistance; wasn’t sure it hit meat the first time. Put meat in cold oven to rest.
6:30 Pulled meat.
Served on slider buns with cilantro, No. 5 sauce, cheese, pickled jalapenos.
The next day, we made quesadillas with cilantro minced in with the meat. Excellent.
2 chuck roasts from Sam’s. 7.53 lbs. total, $7.57 per lb., for price of $57. Ouch.
Night before: Rubbed with Kosher salt plus Memphis Meat Dust; put in zipper bag.
Filled the WSM with The Good Charcoal (Lowes) and chunks of hickory, cherry, apple, and oak.
Fired 20 briquettes. Hot H2O in the pan.
Cooked a little over 5 hours uncovered with WSM temps 230-75; then about 1.5 hours in a covered foil pan; then 45 minutes rest before pulling.
10:45 am: meat on; vents at 25%
12:15 WSM at 265; closed vents a little more
4:10 Meat at 165-75. Put in foil pan with some soy sauce and covered.
5:45 Thermapen went through the foil and met no resistance; wasn’t sure it hit meat the first time. Put meat in cold oven to rest.
6:30 Pulled meat.
Served on slider buns with cilantro, No. 5 sauce, cheese, pickled jalapenos.
The next day, we made quesadillas with cilantro minced in with the meat. Excellent.
