Smoked chuck roast dinner

OSD

is Blowin Smoke!
Joined
Dec 22, 2005
Location
Pinellas...
Name or Nickame
Jim
Smoked a chuck roast using pecan for smoke. Not a bad dinner.:-D

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Seasoned with salt and pepper

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Added some chopped garlic

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Then covered the top with slices of sweet onion, then into the smoker

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just out of the smoker

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after a 30 minute rest, sliced up and ready to eat

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served up with some garlic mashed taters, gravy, and corn.:-D
 
Good thing I at least had some leftover brisket for supper. That looks great!!

What time and temps on that one?
 
Puff, the onion flavor comes through, but it is subtle. I cooked this one to about 135* internal because we wanted it more on the rare side for slicing. Yes, I have done them for pullin'. They do take awhile to get them to 200*-205* internal for pullin' but it is worth it. They make great sandwiches that way.
 
Looks great..... I just ate the last of my fattie and ritz and after seeing that damn... I'm check'n the freez.
 
Ah, so that is what I smelled drifting in on the wind ahead of the storm clouds yesterday.:mrgreen:
Nice Job, Jim. Looks good. Real good.
 
Gotta try that to. Looks better then the old crock pot roasts.
 
That looks really good. The weekend will soon be on us and I'm hoping to have some Q....
 
good looking food!

Thanks for the pron, I use to never understand why people wanted pictures but now I do, I actually HAD to learn photobucket just to post pron in here:)
 
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