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Beef Roast and Vegetables

Started by Harleysmoker, February 14, 2016, 06:06:52 PM

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Harleysmoker

February 14, 2016, 06:06:52 PM
Smoked on the kettle using the snake method.



















Davescprktl

#1
February 14, 2016, 06:16:00 PM
Well done!
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firedude5015

#2
February 14, 2016, 06:26:49 PM
That looks amazing!

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Saugust

#3
February 14, 2016, 07:59:20 PM
Mouth watering! What cut of beef did you use?


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pbe gummi bear

#4
February 14, 2016, 10:01:10 PM
Wow look at that smoke ring!
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mattmountz94

#5
February 15, 2016, 04:09:06 AM
ah man looks so good! looks like the makings of some killer potpie

Bustin Butt

#6
February 15, 2016, 06:41:46 AM Last Edit: February 15, 2016, 06:44:47 AM by Bustin Butt
Drooling! Great job! I would love to know some specifics on this cook like the cut of meat, temp, time and so forth.


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If it ain't smoked don't eat it!

guitarfish

#7
February 15, 2016, 10:09:36 AM
"beer ain't drinkin', it's survivin' "

MikeRocksTheRed

#8
February 15, 2016, 12:10:30 PM
Is that the real smoke ring or some kind of nail polish doctored up slices?  DAMN that looks amazing!
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

Big Dawg

#9
February 15, 2016, 02:19:52 PM
If I had to guess, I'd say it's a Chuckie.  A really, really, good looking Chuckie, but probably a Chuckie.





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WNC

#10
February 15, 2016, 03:21:20 PM
That looks incredible! Excellent cook!

Harleysmoker

#11
February 16, 2016, 05:06:57 PM
Quote from: Saugust on February 14, 2016, 07:59:20 PM
Mouth watering! What cut of beef did you use?


Chuck Roast


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Harleysmoker

#12
February 16, 2016, 05:20:28 PM
Quote from: Bustin Butt on February 15, 2016, 06:41:46 AM
Drooling! Great job! I would love to know some specifics on this cook like the cut of meat, temp, time and so forth.


I rinsed it off, patted dry with paper towels, and put olive oil on it. Put the rub on, this was Texas Bones my wife bought at Bass Pro shop. Normally I put Kosher Salt, Garlic Powder, Onion Powder, and Black pepper on it but I was out of a couple of them.

I smoked the Roast for 5 hours with Live Oak at 250* using the snake method. At 5 hours the Roast is close to 165* so I add it to the vegetables with 2 cups of Beef Broth, cover the pan tightly with Foil and cook for another 2 hours letting the Kettle Temp raise to 300*.

After the 2 hours normally the Roast is normally at 200*, this roast was a little bigger and was at 192* The Celery could have used a little bit more time but everyone was hungry. It wasn't real crunchy, just a little bit.

I make them like this often and they always turn out real good!


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iCARRY

#13
February 16, 2016, 05:40:21 PM
Think I might be picking up a chuck sometime soon. Looks amazing


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Bustin Butt

#14
February 16, 2016, 07:21:07 PM
Outstanding! Thank you


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If it ain't smoked don't eat it!
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