Smoking In The Cold
Posted: Thu Jan 04, 2018 7:14 am
Being from Texas I'm just not real fond of the cold weather but yesterday after the temperature got up to 40 degrees I had to go fire up the pit. I bought two boneless beef chuck roast's for New Year's day, why I bought two I just don't know, so I took the extra one, seasoned it, vacuum packed and put in the refrigerator. Long story short, put it over a drip pan of water and apple juice and about every half hour I would baste it with it's own juice's. After being in the smoke for 3 hour's and the internal temp at 140 I basted it with a mix of brown sugar/bbq sauce and left it on the pit for another half hour, pulled it off, wrapped in foil and put it in the oven at 225 for around one and a half hour's, it turned really moist and tender. It sure made a good sandwich along with some potatoes.
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