Sunday afternoon chuckies on the WSM

[David Parrish]

I missed this one. Awesome cook!

[Jon Solberg]

You inspired me IQ. Grabed a sweet little 3+ pounder today. I cant wait to try this.

[Huskee]

That's right my man, you need her supporting your hobby!

[IrondeQuer]

Thanks, guys! Huskee, I was leaning towards pulling it but the wife prefers it sliced. A happy wife is a happy home! (Hmmm, maybe that should go on the quotes thread.)

[Jon Solberg]

WOW! I could so get into that! WTG

[Huskee]

Poor man's brisket! I've been meaning to do that same thing, looks excellent! All I've ever ended up doing was pulled beef...but as good as it was I haven't gotten back to trying a PMB.

GREAT job on posting your pics, Iron! Your smoke ring picture looks like it belongs in a cook book, SUPER job!

[IrondeQuer]

Been talking about putting some chuck roasts on the cooker for some time now and finally did it. About 5.5 pounds of roasts, some Montreal Steak seasoning and the WSM running steady at 235. I put the roasts in an aluminum pan for the last hour or so, jacked the temp to 275 and pulled at 201 internal.

They could have gone a little longer but were mostly excellent!



About three hours in. If you're wondering about the over thermometer,
I was having trouble with the Redi-Chek and threw it on for backup. I
just had to run the probe a little differently under the hood and then it
was good.


After cooking in the pan. Delicious juices...


A smoke ring worthy of display:


Corn on the cob with smoked salt:


A fun day!!