Wow look at that smoke ring!
Mouth watering! What cut of beef did you use?Chuck RoastSent from my iPhone using Tapatalk
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!Sent from my iPad using Tapatalk