Since there were more pounds of CSR's than Chuckie I posted this report and Q-view here in pork. Beef Chuckie and Pork CSR's Two Ways DATE: Saturday, October 15, 2011 LOCATION: Callahan, Florida WEATHER CONDITIONS: EQUIPMENT: Masterbuilt Electric 40” Smoker; Two Maverick ET-732 Thermometers; Three Baking Cooling Racks; Food Saver V3880 Vacuum Sealer; Food Saver 2 Quart Marinater Container; A-Maze-N-Pellet-Smoker; Wood Pellets (Full Mixture of Hickory and Oak). MEAT: Winn Dixie Brand Beef Chuck Roast, 2.23 pounds; 15 Pork Country Style Ribs, 8 pounds. SPICES: Kosher Salt, Fresh Course Ground Black Pepper, Lawry’s Brand “Signature Steakhouse” Marinade, Lawry’s Brand “Caribbean Jerk” Marinade, A.1. Brand “New Orleans Cajun” Marinade. SUMMARY AND EVALUATION: My wife, son and I were ready for a good smoke. We used my Food Saver Vacuum Sealer to marinate each of the meats. My wife then took the meat with the marinade and put them in zipper bags and into the refrigerator overnight. I used Lawry’s Brand “Signature Steakhouse for the Chuck Roast (Chuckie), on half the Country Spare Ribs (CSR’s) I used Lawry’s Brand “Caribbean Jerk” Marinade and on the other half CSR’s I used A.1. Brand “New Orleans Cajun” Marinade. The morning of the smoke my wife removed the meats from the zipper bags and patted them dry with a paper towel. She placed them on Baking Cooling Racks. She reserved the marinades as she likes to turn them into a BBQ Sauce for the meats. She inserted wooden toothpicks into one set of CSR’s (A.1. Cajun Marinade) so we would know which ones where marinated in which marinade. I seasoned the CSR’s with a little Kosher Salt on one side of the CSR’s. I Seasoned the Chuckie on one side with a little Kosher Salt and Fresh Course Ground Black Pepper. My son loaded the smoker. He put the Caribbean Jerk CSR’s, with a Maverick Food Probe, on the top shelf. He put the Chuckie, with a Maverick Food Probe, on the second shelf and placed a small foil pan on the third shelf to capture the beef drippings. He placed the Cajun CSR’s, with the MES Meat Probe, on the fourth shelf. LOADED SMOKER LAWRY'S NEW ORLEANS CAJUN MARINATED CSR'S JUST GOING IN SMOKER LAWRY'S SIGNATURE STEAKHOUSE MARINATED CHUCKIE JUST GOING INTO SMOKER LAWRY'S CRIBBEAN JERK MARINATED CSR'S JUST GOING IN SMOKER I fully loaded the AMZNPS with a half and half mixture of Oak and Hickory Pellets, I fired it off and my son placed it in the smoker with a foil tent over it, to prevent meet drippings from getting on the pellets. I turned on the MES and set the Smoke Chamber temperature to 220*F. After 2 hours and 35 minutes the CSR’s were reading 155-156*F. My son removed them from the smoker and loosely tented them with foil. TWO PICTURES OF SMOKER AT 2 HOURS AND 35 MINUTES NAWLINS' CAJUN CSR's COMING OFF SMOKER AT 2 HOURS AND 35 MINUTES CHUCKIE AT 2 HOURS AND 35 MINUTES STILL HAS A FEW MORE HOURS CARIBBEAN JERK CSR's COMING OFF SMOKER AT 2 HOURS AND 35 MINUTES My wife boiled the two reserved marinades to kill any little “nasty’s” that might be lurking around from being in contact with the raw meat. She added ¼ cup of Molasses and a ½ cup of packed Dark Brown Sugar to the A.1. Brand “New Orleans Cajun” Marinade. For the Lawry’s Brand “Caribbean Jerk” Marinade, she added 1 Tablespoon of Honey and ½ Cup of packed Dark Brown Sugar. She continued boiling each until thickened into a BBQ Sauce. My son then fired up the gas Charbroil Grill. He put some grill marks on the CSR’s and painted them with their respective sauces. NAWLINS' CAJUN CSR's GETTING SOME GRILL LOVE NAWLINS' CAJUN CSR's GLAZED WITH SAUCE AND READY TO COME OFF GRILL CARIBBEAN JERK CSR's GETTING SOME GRILL LOVE CARIBBEAN JERK CSR's GLAZED WITH SAUCE AND READY TO COME OFF GRILL My wife cooked up some box Mac & Cheese and some Brussels sprouts and Dinner was served. THREE PLATE VIEW PICTURES - THE CARIBBEAN JERK CSR's ARE ON LEFT AND THE NAWLINS' CAJUN CSR's ARE ON THE RIGHT The CSR’s turned out great. All of us liked both versions. The A.1. Brand “New Orleans Cajun” ones were sweet, spicy and hot. These were the ones that cooked on the top shelf and they were not as moist as the ones cooked on the bottom rack. I think next time I will pull the top rack at an IT of 150*F. The CSR’s that were dressed up in the Lawry’s Brand “Caribbean Jerk” Marinade were sweet and spicy, but with no heat. These were the ones cooked on the bottom rack and seemed to be a little moister than the top cooked rack. Although not necessary, I think I could pull these at the same time as the top rack and be okay. Now back to Chuckie! CHUCKIE AT SIX HOURS I removed Chuckie 6 hours into smoke, it had reached an IT of 160*F. I placed it in the foil pan with it’s drippings and foiled the pan. I placed it back into the smoker. CHUCKIE GOING INTO PAN WITH IT's OWN DRIPPINGS, FOILED AND BACK INTO SMOKER In about 20 minutes the IT rose to 170*F. I want to slice this Chuckie, so I removed it from the MES and wrapped the pan in towels and placed it in a cooler to rest. About 2 hours later I moved it to the refrigerator. CHUCKIE COMING OFF SMOKER The next morning I removed the Chuckie from the refrigerator and sliced it. It looked really good and it didn’t let my taste buds down and that was cold. CHUCKIE GETTING SOME KNIFE ATTENTION I ended up slicing half of it thick and the other half thin. I put each cut into vacuum seal bags. I removed the fat from the pan drippings and added some of the au jus to each bag before sealing. Now a good smoked beef roast dinner or hot roast beef sandwich are only a pot of boiling water away. My wife heated up the thick sliced beef roast dinner cuts, made some mashed potatoes, some green beans and a roll. Dinner was served. FOUR PLATE VIEW PICTURES OF SIGNATURE STEAKHOUSE CHUCKIE The Chuckie was tender and delicious, with a light hint of smoke. It was just right for us, as the smoke did not overpower the meat. I put the thin sandwich slices in the freezer for another day. I will definitely be smoking CSR’s and Chuckies again!