Another one going down

[sinisterdonut]

Hey guys, I'm doing this cook and explaining what I do along da wayOK this how I set up for a long slow smoke, I picked up the 12" cast iron Dutch oven at Academy last week for $25. I added some worstechire sauce, beef rub and of course Louisiana hot sauce to a can of beef broth then b4 I started the for I added 6 cups hot water.fire lit, up to temp and 5lb beef chuck roast on.here it is at the 4 hour mark, re rubbed and coated with BBQ sauce and some more beef broth then wrapped and put back on. I will keep updating y'all.

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[Travis]

I love smoked chuck. I've heard of but never tried adding flavors to pot or pan. I e only used water. Lookin forward to the progress. Must be a nice day down there to be having flip flops on in January... I'm from the Midwest. Not flip flop weather right now!


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[MikeRocksTheRed]

I like where this is going!


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[sinisterdonut]

Here it is guys, already got the thumbs up from old lady and kids,lol

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[Travis]

Yep. I'll take a little of this and a little of that, please! Looks good!


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[Mr.CPHo]

That looks really awesome.  I think it's cool how you used a snake around a cast iron water pan.


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[sinisterdonut]

Thanks guys, I like ma cast iron, it will last forever next to da heat and will hold da heat.

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[HoosierKettle]

That all looks great. What type of sausage is that?  I like the cast iron set up as well. I'll have to give that a try on a slow cook.


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[sinisterdonut]

It's Eddy's sausage, man its great

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[Uncle Al]

That is awesome!