Chris in Louisiana
TVWBB All-Star
I had a little 2.3 lb. chuck roast that I picked up on sale that needed cooking. I'd ordinarily do this small job in the kettle, but I wanted to use the WSM for a change.
Minion start with mini-chimney of Stubb's with bottom vents almost closed and H2O in pan saw about 250. (Heck, it was over 100 with no fire today.) Put the rubbed roast on for about 3 hours with hickory, cherry, and peach. Meat hit about 155, and I wrapped it with a little bit of Tamari sauce and worcestershire sauce for about 2.5 hours, pulled and put in oven to rest until dinner.
Pulled it with two forks. Moist and beefy with good smoke. Chuck is almost foolproof, and full of flavor.
A little cilantro, sliced jalapeno on a tortilla. I also drizzled a little No. 5 sauce that was nearby for the ribs that will smoke tomorrow.
Then I had another on a slider bun, with a little potato salad.
Minion start with mini-chimney of Stubb's with bottom vents almost closed and H2O in pan saw about 250. (Heck, it was over 100 with no fire today.) Put the rubbed roast on for about 3 hours with hickory, cherry, and peach. Meat hit about 155, and I wrapped it with a little bit of Tamari sauce and worcestershire sauce for about 2.5 hours, pulled and put in oven to rest until dinner.
Pulled it with two forks. Moist and beefy with good smoke. Chuck is almost foolproof, and full of flavor.
A little cilantro, sliced jalapeno on a tortilla. I also drizzled a little No. 5 sauce that was nearby for the ribs that will smoke tomorrow.
Then I had another on a slider bun, with a little potato salad.
