After reading several posts lately about some of you guys smoking stuff in pans the covering to push through the stall I decided to try something myself.
I bought 2 choice chuck roast, both approximately 3 lbs each. Dry brined with salt uncovered over night in the fridge.
Rubbed them both down lightly with Meatheads BBBR.
Cooked/Smoked them both on my pellet grill at 235F. I used my smoke tube to add a little more smoke during the first hour.
After two hours I took one roast and placed it on top of a big bed of onions and peppers in a aluminum pan and added a can of beef consommé soup then covered it.
to my surprise the both finished within 20-30 mins of each other. I cooked both too an IT of 195F...I like mine sliced instead of pulled.
The panned roast was absolutely perfect, moist and very tender with a nice peppers and onions flavor. It didn’t have as much bark as the uncovered but keeping it out of the juice most of the cook helped. I’m thinking I could have waited another hour or two before panning it or cooking it on the kettle with better smoke would have put it over the top!!
The unwrapped was still pretty good and had a deeper smoke flavor but was a little dry in spots. But was still pretty darn good.
All in all i liked the one cooked in the pan best. It took on a great flavor of the veggies.
Sorry i didn’t get any picks of it sliced up but they were eaten as fast as I could cut them up!!
I bought 2 choice chuck roast, both approximately 3 lbs each. Dry brined with salt uncovered over night in the fridge.
Rubbed them both down lightly with Meatheads BBBR.
Cooked/Smoked them both on my pellet grill at 235F. I used my smoke tube to add a little more smoke during the first hour.
After two hours I took one roast and placed it on top of a big bed of onions and peppers in a aluminum pan and added a can of beef consommé soup then covered it.
to my surprise the both finished within 20-30 mins of each other. I cooked both too an IT of 195F...I like mine sliced instead of pulled.
The panned roast was absolutely perfect, moist and very tender with a nice peppers and onions flavor. It didn’t have as much bark as the uncovered but keeping it out of the juice most of the cook helped. I’m thinking I could have waited another hour or two before panning it or cooking it on the kettle with better smoke would have put it over the top!!
The unwrapped was still pretty good and had a deeper smoke flavor but was a little dry in spots. But was still pretty darn good.
All in all i liked the one cooked in the pan best. It took on a great flavor of the veggies.
Sorry i didn’t get any picks of it sliced up but they were eaten as fast as I could cut them up!!
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