PaSmoker
is one Smokin' Farker
- Joined
- Jul 14, 2008
- Location
- Yardley, PA
Cooked up some grub to vac seal for next weekend....Bunch of guys getting together for cigars, laughs, brown liquor, beer...etc....No access to my smoker so cooked yesterday....had 4 nice thick cut chuck roasts...did 2 with Bovine Bold, and 2 with a new rub I picked up at Sam's from "Pork Barrel BBQ"...onto the drum with hickory and oak...took 3 to 165-170 for Pepper Stout Beef and left the other to 195 to pull.....the PSB roasts went into oven at 350 til "shreddable" with onions, peppers and jalepenos, Murphy's Irish stout and woster, plus some add'l Bovine Bold...the remaining roast got foiled with beef stock, butter and rub then pulled and made a quesadila for dinner last nite with some Chipotle honey BBQ sauce...the PSB got the "obligatory" tasting before into the fridge, then gave myself the obligatory pat on the back :-D...will vac seal tonite....
