hav
is one Smokin' Farker
So, I wanted to smoke a Chuck Roast because I had not done so before.
I had a small 3 ponder, rubbed it with a Bourbon Rub from John Henry's and threw it on the smoker.
Before I show you that, allow me to show you my Probe Conduit Mod (I am proud). I installed a 3/4" nipple and added a reducing elbow (pointing down) so I wouldn't lose a lot of heat or smoke in order to get the wires out of the way.
Now on to the Chuckie, I then began the fire with Kingsford & Hickory, waited for it to settle and put the Roast in.
After about 5.5 hours the internal reached 205° and I placed it in a cooler wrapped in towels. Waited around an hour or so, then began to pull the roast.
I stuffed the meat in Flour Tortillas.
Then gave them a careful dunk in my Fry Daddy.
Let them Drain the excess oil.
The Finished and plated product of Chimichangas with Rice, Re-Fried Beans, Fresh Salsa, Sour Cream & Shredded Cheese.
Even my mother-in-law liked them!
I had a small 3 ponder, rubbed it with a Bourbon Rub from John Henry's and threw it on the smoker.
Before I show you that, allow me to show you my Probe Conduit Mod (I am proud). I installed a 3/4" nipple and added a reducing elbow (pointing down) so I wouldn't lose a lot of heat or smoke in order to get the wires out of the way.
Now on to the Chuckie, I then began the fire with Kingsford & Hickory, waited for it to settle and put the Roast in.
After about 5.5 hours the internal reached 205° and I placed it in a cooler wrapped in towels. Waited around an hour or so, then began to pull the roast.
I stuffed the meat in Flour Tortillas.
Then gave them a careful dunk in my Fry Daddy.
Let them Drain the excess oil.
The Finished and plated product of Chimichangas with Rice, Re-Fried Beans, Fresh Salsa, Sour Cream & Shredded Cheese.
Even my mother-in-law liked them!
