D. L. Whitehead
TVWBB Super Fan
Howdy hi all,
Continuing the series of smoking most of the commonly smoked meats on Smokey Joe, today's challenge was to smoke beef chuck roast.
Previously:
Pork Butt
Chicken (Drumsticks) with discussion of most modifications to Smokey Joe
Beef Ribs (Nubbins)
Brisket Flat
I'll just let the photos speak (mostly) for themselves...
<span class="ev_code_RED">Note the red, red outer portion (smoke ring) of some of the roast. This is at 160 degrees F.--just before foiling. I used my thermometer as probe and probed to determine doneness. It was done when it was tender by feel!</span>
It was the best pulled beef I've ever, ever eaten!
Still, pondering how to do pork spare ribs...
Doing it small and makin' it tasty!
###
Continuing the series of smoking most of the commonly smoked meats on Smokey Joe, today's challenge was to smoke beef chuck roast.
Previously:
Pork Butt
Chicken (Drumsticks) with discussion of most modifications to Smokey Joe
Beef Ribs (Nubbins)
Brisket Flat
I'll just let the photos speak (mostly) for themselves...
<span class="ev_code_RED">Note the red, red outer portion (smoke ring) of some of the roast. This is at 160 degrees F.--just before foiling. I used my thermometer as probe and probed to determine doneness. It was done when it was tender by feel!</span>
It was the best pulled beef I've ever, ever eaten!
Still, pondering how to do pork spare ribs...
Doing it small and makin' it tasty!
###