From the Smoker..

[Titanpat57]

Evening,

Something simple for tonight....

Boneless Chuck roast, simple dry rub (9 ingredients), cooked for 4 hours on low heat..topped off the last hour with a white wine, sweet Baby Rays/ chipotle mop

Just a precursor to the Super Bowl Sunday Boston butt pulled pork sandwiches.


I know lots of folks don't care for Chuck...but low and slow she comes out dandy..with tons of flavor and juicy as all get out!

Start

an hour in..

3 hours in..

finished product..4 hours...

 

[ddog45]

What was the temp of your smoker? Ive never tried that cut of meat, it looks awesome.

 

[Willy G]

I am a big fan of SWEEEEET Baby Rays, I will have to try this recipe out it looks fantastic.

Also to get the most tender cut of meat, cut at a 45 degree angle across the grain. :sombrero:

 

[Titanpat57]

I usually stay around 200....being sure to keep the water pan full...

The last hour or so I'll turn it up to around 300. I always use Mesquite chips, and share a little of my Yuengling on the chips to keep them moist, and help to slow the smoldering.

 

[TangoBlue]

Ohh Patrick... you sure know your way to my taste-buds. Nothing like the flavor of a good chuck roast and those look awesome!

 

[Titanpat57]

Ohh Patrick... you sure know your way to my taste-buds. Nothing like the flavor of a good chuck roast and those look awesome!

ThanksTim...I have to agree about chuck roast 100%..if the damn thing (smoker)wasn't so big we could smoke up a storm in Vermont!

 

[Titanpat57]

and a few other goodies to share..

Texas lollipops...sausage wrapped in apple smoked, thick cut bacon...they were soaked in SBR's (Sweet Baby Ray's), Pepper raspberry jelly, chipotle, cyan red pepper, and 2 tbsp's of Vermont Maple syrup..(I'm the world's biggest fan for the never ending battle between hot and sweet...)

and my Salmon fillets with a favorite (Kingly Rub)

A Brisket inflicted with the same sauce (caution has to be maintained NOT to let the smoker get hot...sugar burns!!)

and, while you're mouth is beginning to water...let's throw some ribs in there as well..

 

[TangoBlue]

I love you man...

 

[Titanpat57]

I love you man...

:ylsmoke:

lol.....

Serves you right...next time you drive thru Beacon and dont stop...you have no one to blame but yourself....:smiley_drive:

 

[6x6pinz]

hats off to you. I have never been able to get the smoker thing figured out. someday I will invest the time to get it right.

 

[fowldarr]

I have trio of Boston butts in the smoker right now

 

[Titanpat57]

I have trio of Boston butts in the smoker right now

Please post some pics!!

Also, any recipes as well.

 

[fowldarr]

Just some rub, and hickory chips, ill post some pics soon.

 

[fowldarr]

 

[fowldarr]

I used two different rubs, one has a little more kick. Smoked for along time finished in the oven served with your choice of au jus, or sweet baby rays. The other one was already served before i got to take a picture.