Kaz S
TVWBB Pro
After a long weekend of cooking out. Thursday Rump roast jim minion style, fri comp chicken muffin thighs, sat spares, sunday steaks, monday pulled beef. She declared the winner by far to be the chuck roast pulled beef.
I marinated the 3.5lb chuck roast 24 hrs in allegro, 2 diced white onions, and a few chopped garlic cloves, and ground coriander seeds. Then washed that off after the long soak and room temp, then a heavy coating with krugers/janes rub. Then on the smoker for 6 hours, then foiled 3 hours with a little beer, and a one hour rest. This baby was super tender fat rendered and awesome. I was worried about the allegro making it to salty or have a off taste cause its similiar to dale's. But it was very mild and worked good with kevins saltless rub on this cut. I'm doing this again. It kicks a pot roast in the kiss hole!
9 hour cook was at 225-240 using hickory for wood.
Sorry not more pics off all the eats, but I ate it all! I am really liking the hogwine finishing sauce. They put whole coriander seeds in it. I've had it in sausage and in crawfish boils and always liked the lingering lemony spice and it just works in the bbq sauce. Makes u wanna use it as a salad dressin!
I marinated the 3.5lb chuck roast 24 hrs in allegro, 2 diced white onions, and a few chopped garlic cloves, and ground coriander seeds. Then washed that off after the long soak and room temp, then a heavy coating with krugers/janes rub. Then on the smoker for 6 hours, then foiled 3 hours with a little beer, and a one hour rest. This baby was super tender fat rendered and awesome. I was worried about the allegro making it to salty or have a off taste cause its similiar to dale's. But it was very mild and worked good with kevins saltless rub on this cut. I'm doing this again. It kicks a pot roast in the kiss hole!
9 hour cook was at 225-240 using hickory for wood.


Sorry not more pics off all the eats, but I ate it all! I am really liking the hogwine finishing sauce. They put whole coriander seeds in it. I've had it in sausage and in crawfish boils and always liked the lingering lemony spice and it just works in the bbq sauce. Makes u wanna use it as a salad dressin!