I thought I had discover something new. And was so proud of myself!
Smoked Chucky only part way done, to use for pot roast later in winter.
I bragged to wife, and got my attaboy's from her. She LOVED the pot roast from it.
Then before I decided to post it, I discovered through search, that you all have been doing this forever. Sigh.... Oh well. At least I discovered it on my own. LOL
Anyway here is my smoking for that day.
4 large center cut Pork Chops, seasoned to taste.
2 pieces of eye of round( for SOS, following Pop's method)
3 large chuck roasts. No seasoning at all. Not even salt.
On the smoker.
I left chops in from 180* rising to 230* chamber temps (about 3 1/2 hours) until 145*-148* IT, and then seared them in the side firebox for dinner.
They were awesome looking, and tasting, off the grate. We used 2 of those for dinner that night, but I don't have pic's of them. Too hungry!
I was out of charcoal, so I pulled the Chuck roast out, when the chamber started to drop from 235* down to 205*.
I placed the chuck, in 300* oven to get to safe temp of 160*, before quickly cooling for storing.
Chucks after pulling form smoker.
The third on is under the rack.
Remember, I did not season chuck at all before smoking. I only used a SPOG on it when I seared before putting into dutch oven with veggies to bake/roast.
It has awesome beef flavor and still carried the smokiness taste too. Turned out better than I expected.
Gravy made with homemade beef broth and chuck juice from roasting.
Can you tell I'm a meat and potato guy?
I didn't know which I liked the most. Meat, roasted carrots, or potato's and gravy. So yeah, I ate it all! And damn, it was good!
The SOS dried beef was left on smoker while the smoker temps dropped to 170*.
Here it is coming off the smoker.
Then placed in oven at 220* for 1 1/2 hours. (I was out of charcoal, remember)
Then down to 190* oven temp for an hour,
Then back to 220* oven temp for 2 hours.
Turned oven off, dried outside of dried beef, and wrapped in paper towels and left if oven, with door opened to remove more moisture.
Let cool, tested a few pieces, of course, of course. And it was great with garlic flat bread crackers!
Placed on grate in fridge for 2 days to dry some more drying, before slicing and freezing.
Not as dry as I usually make, but great anyway.
Smoked Chucky only part way done, to use for pot roast later in winter.
I bragged to wife, and got my attaboy's from her. She LOVED the pot roast from it.
Then before I decided to post it, I discovered through search, that you all have been doing this forever. Sigh.... Oh well. At least I discovered it on my own. LOL
Anyway here is my smoking for that day.
4 large center cut Pork Chops, seasoned to taste.
2 pieces of eye of round( for SOS, following Pop's method)
3 large chuck roasts. No seasoning at all. Not even salt.
On the smoker.
I left chops in from 180* rising to 230* chamber temps (about 3 1/2 hours) until 145*-148* IT, and then seared them in the side firebox for dinner.
They were awesome looking, and tasting, off the grate. We used 2 of those for dinner that night, but I don't have pic's of them. Too hungry!
I was out of charcoal, so I pulled the Chuck roast out, when the chamber started to drop from 235* down to 205*.
I placed the chuck, in 300* oven to get to safe temp of 160*, before quickly cooling for storing.
Chucks after pulling form smoker.
The third on is under the rack.
Remember, I did not season chuck at all before smoking. I only used a SPOG on it when I seared before putting into dutch oven with veggies to bake/roast.
It has awesome beef flavor and still carried the smokiness taste too. Turned out better than I expected.
Gravy made with homemade beef broth and chuck juice from roasting.
Can you tell I'm a meat and potato guy?
I didn't know which I liked the most. Meat, roasted carrots, or potato's and gravy. So yeah, I ate it all! And damn, it was good!
The SOS dried beef was left on smoker while the smoker temps dropped to 170*.
Here it is coming off the smoker.
Then placed in oven at 220* for 1 1/2 hours. (I was out of charcoal, remember)
Then down to 190* oven temp for an hour,
Then back to 220* oven temp for 2 hours.
Turned oven off, dried outside of dried beef, and wrapped in paper towels and left if oven, with door opened to remove more moisture.
Let cool, tested a few pieces, of course, of course. And it was great with garlic flat bread crackers!
Placed on grate in fridge for 2 days to dry some more drying, before slicing and freezing.
Not as dry as I usually make, but great anyway.
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