Super easy lunch while working from home. Kroger had choice chuck roasts on sale for like $2/lb.
Seasoned it up with some slap ya mama, course black pepper, and dried onion the night before and set the kettle for 2 zone cooking with some unlit charcoal, a starter cube, and a water pan.
Woke up, lit the cube, added some hot water to the water pan and waited for the charcoal to get going and then did my morning workout. Took a few momentary breaks to tweak the vent settings to dial it in to around 300 degrees.
Finished my workout threw the meat on and two chunks of hickory, and took a shower. Have a remote digital thermometer, so was able to monitor temps with the occasional glance while working.
Here is a picture part way through the cook:
Was planning on wrapping at least for a short period of time, but it took awhile for the bark to really setup and seemed like it was on pace to be finished in plenty of time for lunch, so didn’t end up wrapping.
Started probing at about 195F internal at about 11 am or so. After a couple tests it probed tender at roughly 11:30. Took it out and tented with foil to rest and cool until noon.
Sliced up nicely:
Threw some on a couple pieces of homemade sourdough, with some sharp white cheddar, with mustard and a little green leaf lettuce:
Ended up a touch salty and a little over-seasoned, but was overall really good. Intentionally went a little heavier than normal on seasonings knowing I was going to slice it up for sandwiches, but would cut that back some next time. The first words out of my wife’s mouth after 1 bite were “woah, that is fantastic!”
Seasoned it up with some slap ya mama, course black pepper, and dried onion the night before and set the kettle for 2 zone cooking with some unlit charcoal, a starter cube, and a water pan.
Woke up, lit the cube, added some hot water to the water pan and waited for the charcoal to get going and then did my morning workout. Took a few momentary breaks to tweak the vent settings to dial it in to around 300 degrees.
Finished my workout threw the meat on and two chunks of hickory, and took a shower. Have a remote digital thermometer, so was able to monitor temps with the occasional glance while working.
Here is a picture part way through the cook:
Was planning on wrapping at least for a short period of time, but it took awhile for the bark to really setup and seemed like it was on pace to be finished in plenty of time for lunch, so didn’t end up wrapping.
Started probing at about 195F internal at about 11 am or so. After a couple tests it probed tender at roughly 11:30. Took it out and tented with foil to rest and cool until noon.
Sliced up nicely:
Threw some on a couple pieces of homemade sourdough, with some sharp white cheddar, with mustard and a little green leaf lettuce:
Ended up a touch salty and a little over-seasoned, but was overall really good. Intentionally went a little heavier than normal on seasonings knowing I was going to slice it up for sandwiches, but would cut that back some next time. The first words out of my wife’s mouth after 1 bite were “woah, that is fantastic!”
