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craig47
Joined: 04 Feb 2008 Posts: 6 Location: southwest Missouri (Drury,Mo.)
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Posted: Feb 09 2008 Post subject: Smoked Chuckie |
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I smoked this Chuck Roast recently.
I rubbed it in olive oil,minced garlic,onion powder,kosher salt and cracked pepper.
Injected it with Italian dressing,and wrapped overnight.
Then I put a light coating of rub on it.
At 145 internal degrees started spraying with apple juice and Worchester.
When internal temp. reached 165 I wrapped it in foil until internal temp.reached 195,
then wrapped in towel and put in cooler for an hour.  |
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marvsbbq BBQ All Star

Joined: 15 May 2005 Posts: 6186
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Posted: Feb 10 2008 Post subject: |
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and????? How was it??? You kind of left us hangin'  _________________ Often imitated but never duplicated |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Feb 10 2008 Post subject: |
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Hope it turned out good! I cooked my last ones to 220 and was much happier with the end result. It actually pulled apart like pulled pork does. _________________ --Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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Smoke on the Horizon BBQ Super Pro

Joined: 27 Jun 2007 Posts: 1362 Location: Tulsa
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Posted: Feb 10 2008 Post subject: |
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That has a great color nice job. _________________ Team Enoserv |
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craig47
Joined: 04 Feb 2008 Posts: 6 Location: southwest Missouri (Drury,Mo.)
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Posted: Feb 10 2008 Post subject: |
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marvsbbq wrote: | and????? How was it??? You kind of left us hangin'  |
Oh ya,it was perfect,one of the most tender one's I've done.
I have to do another one this week,at least that's what my wife tell's me.  |
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