Not many pot roasts sold in the dog days of August, so the bargain bin at the supermarket had a really nice 1-bone chuck roast, deeply discounted. And me with a Sunday available.
Saturday: Salt, pepper, garlic salt rub, and into the refer. Sunday 9:30 AM: Fire up the Smokenator-equipped Weber Kettle, along with the Fireboard and BBQ Guru fan, start some coals and dig out some mesquite.
Target pit temp 225. 10:00 AM meat on, fresh out of the fridge.
Everything goes fine until a programming error by this idiot operator shuts down my Fireboard and fan about 1 PM. I find out about it at 1:30, restart, and everything is good.
Off to a local pub for a beer. Stall begins about 2, I'm home about 3 to wrap.
207F at 6:15, rest a bit and serve. Not much smoke ring, but dandy flavor, serve with homemade potato salad.
I recommend this cut especially when discounted, it's excellent and makes great leftovers.
Smoke 'em if you got 'em.
Guy
Saturday: Salt, pepper, garlic salt rub, and into the refer. Sunday 9:30 AM: Fire up the Smokenator-equipped Weber Kettle, along with the Fireboard and BBQ Guru fan, start some coals and dig out some mesquite.
Target pit temp 225. 10:00 AM meat on, fresh out of the fridge.
Everything goes fine until a programming error by this idiot operator shuts down my Fireboard and fan about 1 PM. I find out about it at 1:30, restart, and everything is good.
Off to a local pub for a beer. Stall begins about 2, I'm home about 3 to wrap.
207F at 6:15, rest a bit and serve. Not much smoke ring, but dandy flavor, serve with homemade potato salad.
I recommend this cut especially when discounted, it's excellent and makes great leftovers.
Smoke 'em if you got 'em.
Guy
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