swamprb
somebody shut me the fark up.
I've been putting off cooking Chuck roast and it seems like alot of folks did chuckies this weekend, heres my take!
16lb Chuck Roast from Costco Business, $1.99lb, I cut it in three hunks
Seasoned with Spicewines Heffer Dust and Turbinado and into Redrum, top grate with a couple Yardbirds- Chuckie and the Chicks!
Pulled at 195-200* It felt like brisket the internals were all over the place. Foiled and into the coolerbox.
It shredded up very nice-not much fat and has that great Drum flavor. Kingsford with Cherry
Sunday I fired up Redrum and used my new $.99 roast/rib rack on the top grate and small charcoal ring with RO lump and Pear on some BB's with Sloppy's rub.
Turned and spritzed with Apple juice then laid them on the top of the rack. Usually I foil, but these went all the way in the 38" drum.
Then fired up the Performer with RO and Apple and spun a couple Chickens
Leftovers! It's what's for dinner!
16lb Chuck Roast from Costco Business, $1.99lb, I cut it in three hunks
Seasoned with Spicewines Heffer Dust and Turbinado and into Redrum, top grate with a couple Yardbirds- Chuckie and the Chicks!
Pulled at 195-200* It felt like brisket the internals were all over the place. Foiled and into the coolerbox.
It shredded up very nice-not much fat and has that great Drum flavor. Kingsford with Cherry
Sunday I fired up Redrum and used my new $.99 roast/rib rack on the top grate and small charcoal ring with RO lump and Pear on some BB's with Sloppy's rub.
Turned and spritzed with Apple juice then laid them on the top of the rack. Usually I foil, but these went all the way in the 38" drum.
Then fired up the Performer with RO and Apple and spun a couple Chickens
Leftovers! It's what's for dinner!
