Smoked Mississippi pot roast came out strange

Killa J · 09-01-2021, 08:42 AM

We just made it through Hurricane Ida here, and the only real damage I had was that my outdoor freezer blew open in the wind. I went out to check everything around 1AM and found it. I moved everything to ice chests since they were defrosting but not warm. We got power back yesterday morning, so we spent the day cooking everything that had defrosted. Anyway, long intro done.

I smoked a chuck roast for a few hours until it got decent color, then transferred it to a pressure cooker with the rest of the seasonings. Once it was done, I shredded the beef to put on sandwiches. Tastes great, but there was an odd thing I’ve never seen - the liquid turned red. The only thing red in the mix was the smoke ring. Can the smoke ring color the juices that comes out while cooking?

thirdeye · 09-01-2021, 09:12 AM

What goes in a pressure cooker, stays in a pressure cooker. What was the rub/wood combination you used?

I've made a similar pepper beef recipe using chuck or butt for years. My broth darkens during the braising step but not with that degree of color.

http://playingwithfireandsmoke.blogs...pper-beef.html

Killa J · 09-01-2021, 10:45 AM

I went as simple as I ever have on the rub, just used kosher salt and smoked with oak. Added black pepper to the mix of ranch and beef bouillon. The juice just looked dark after I reduced it, not really as red as it did in the pot.

thirdeye · 09-01-2021, 11:01 AM

I use the liquid from the jars of peppers, and often adjust the liquid with water or beer. Maybe the bullion cooked down?? However.... I use Italian dressing mix, not that familiar with what happens when ranch dressing mix is used.

Happy Hapgood · 09-01-2021, 08:00 PM

Godspeed to you all. I feel for the folks without electric.

Killa J · 09-02-2021, 05:11 PM

Quote:

Originally Posted by thirdeye

I use the liquid from the jars of peppers, and often adjust the liquid with water or beer. Maybe the bullion cooked down?? However.... I use Italian dressing mix, not that familiar with what happens when ranch dressing mix is used.

I usually cook these without smoking them, haven’t seen the redness before. I’ll try to duplicate it next time. I did do the freezer for 30 minutes trick, so the smoke ring is really pronounced.

Quote:

Originally Posted by Happy Hapgood

Godspeed to you all. I feel for the folks without electric.

Yeah, that’s no fun. It is HOT

Titch · 09-02-2021, 05:28 PM

We slow smoke our Bolognese sauce and get a Red coloring to it, similar to what you got.

Smokie185 · 09-02-2021, 06:31 PM

That looks good Titch! What's in it?

Titch · 09-02-2021, 11:38 PM

Quote:

Originally Posted by Smokie185

That looks good Titch! What's in it?

Pork, beef, beef broth and veggies, lots of celery.
Chicken and lamb go in if on hand.

09-01-2021, 08:42 AM	#1
Killa J Full Fledged Farker Join Date: 08-26-20 Location: Prairieville, LA Name/Nickname : Josh	Smoked Mississippi pot roast came out strange We just made it through Hurricane Ida here, and the only real damage I had was that my outdoor freezer blew open in the wind. I went out to check everything around 1AM and found it. I moved everything to ice chests since they were defrosting but not warm. We got power back yesterday morning, so we spent the day cooking everything that had defrosted. Anyway, long intro done. I smoked a chuck roast for a few hours until it got decent color, then transferred it to a pressure cooker with the rest of the seasonings. Once it was done, I shredded the beef to put on sandwiches. Tastes great, but there was an odd thing I’ve never seen - the liquid turned red. The only thing red in the mix was the smoke ring. Can the smoke ring color the juices that comes out while cooking?

09-01-2021, 09:12 AM	#2
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	What goes in a pressure cooker, stays in a pressure cooker. What was the rub/wood combination you used? I've made a similar pepper beef recipe using chuck or butt for years. My broth darkens during the braising step but not with that degree of color. http://playingwithfireandsmoke.blogs...pper-beef.html __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln Last edited by thirdeye; 09-01-2021 at 09:18 AM..

09-01-2021, 11:01 AM	#4
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I use the liquid from the jars of peppers, and often adjust the liquid with water or beer. Maybe the bullion cooked down?? However.... I use Italian dressing mix, not that familiar with what happens when ranch dressing mix is used. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

09-01-2021, 08:00 PM	#5
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Godspeed to you all. I feel for the folks without electric. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

09-02-2021, 05:28 PM	#7
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	We slow smoke our Bolognese sauce and get a Red coloring to it, similar to what you got. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

09-01-2021, 10:45 AM	#3
Killa J Full Fledged Farker Join Date: 08-26-20 Location: Prairieville, LA Name/Nickname : Josh	I went as simple as I ever have on the rub, just used kosher salt and smoked with oak. Added black pepper to the mix of ranch and beef bouillon. The juice just looked dark after I reduced it, not really as red as it did in the pot.

09-02-2021, 06:31 PM	#8
Smokie185 is one Smokin' Farker Join Date: 06-20-16 Location: Union Grove, Alabama	That looks good Titch! What's in it? __________________ Humphrey's Weekender, WSM, Weber Kettle, Camp Chef Flattop Grill, Blackstone 17 inch griddle