Mike Coffman
TVWBB Olympian
I had about 3.5 pound rolled chuck eye roast left over from where I cut off some
chuck eye steaks. It was then marinated for about 6 hours with Grill Mates Zesty
Herb mix. 8 gloves of spicy pickled garlic were inserted on top of the roast.
It was then coated with some Big Bad Beef Rub,(RECIPE) along with kosher salt and white pepper.
Put on a bed of Vidalia onions and then I added some cut up potatoes,
more pickled garlic and baby carrots to the pan. Once I get it to the WSM I will
add enough beef stock to just reach the bottom of the roast.
I had to wait about 3 hours to get this onto the smoker because of some severe thunderstorms.
So I will probably finish it up in the dark. I added almost the whole bottle of beef
stock and put it on the WSM with some oak chunks at 6:30 PM. Going to try and maintain a temp of about 250.
Roast hit internal temp of 140 in 2.5 hours (9:00 PM), so was pulled. Cooked a little
bit higher than I wanted at 300 degrees, but was pulled just in time as another thunderstorm
hit the area. Had to finish the potatoes and carrots on the stove since they were almost cooked,
but not quite enough. Without the storm I would have just pulled the roast and left the veggies
on the smoker to finish. Roast was covered to rest a bit before slicing and while the veggies were finishing up.
Sliced, plenty of juice and a good crust on top.
Here’s your plate! Since it is 9:30 PM, I am not going to go overboard tonight!
But watch out for the leftovers tomorrow!
Delicious meal! Crust was a bit spicy, I believe from the addition of the white pepper.
But since I like spicy, no problem with the heat!
Thanks for looking!
chuck eye steaks. It was then marinated for about 6 hours with Grill Mates Zesty
Herb mix. 8 gloves of spicy pickled garlic were inserted on top of the roast.
It was then coated with some Big Bad Beef Rub,(RECIPE) along with kosher salt and white pepper.
Put on a bed of Vidalia onions and then I added some cut up potatoes,
more pickled garlic and baby carrots to the pan. Once I get it to the WSM I will
add enough beef stock to just reach the bottom of the roast.
I had to wait about 3 hours to get this onto the smoker because of some severe thunderstorms.
So I will probably finish it up in the dark. I added almost the whole bottle of beef
stock and put it on the WSM with some oak chunks at 6:30 PM. Going to try and maintain a temp of about 250.
Roast hit internal temp of 140 in 2.5 hours (9:00 PM), so was pulled. Cooked a little
bit higher than I wanted at 300 degrees, but was pulled just in time as another thunderstorm
hit the area. Had to finish the potatoes and carrots on the stove since they were almost cooked,
but not quite enough. Without the storm I would have just pulled the roast and left the veggies
on the smoker to finish. Roast was covered to rest a bit before slicing and while the veggies were finishing up.
Sliced, plenty of juice and a good crust on top.
Here’s your plate! Since it is 9:30 PM, I am not going to go overboard tonight!
But watch out for the leftovers tomorrow!
Delicious meal! Crust was a bit spicy, I believe from the addition of the white pepper.
But since I like spicy, no problem with the heat!
Thanks for looking!
