Smoked Chuck Roast
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Don’t need any more than black pepper and salt, no need for marinades and fancy things!
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Sometimes Simple is the best policy. Actually, Simple is the best policy a lot!
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They are on sale this weekend at Winn Dixie, Winn Dixie brand is not what is used to be, but still better than some. $3.49 per pound, Go Getcha One! In fact, make it two & you can have them done not much later than the Sun goes down, but will not be able to give it that perfect pre-smoke seasoning & injection. Times a wastin!
calldoctoday What do you inject with? Do you have the Walton’s Automatic injector? If not I highly recommend purchasing it.
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Tex, No. I just use a stainless steel injection needle that I have had for a long time.
I once new a lady back in the early 90’s near Houston when we were out that way who used a drip, like an embalming or IV drip sort of thing. She always used it & somehow it seemed to work really well for her, even though it did look a little strange to see that Turkey hooked up to an IV type setup sitting on her counter. -
Tex, No. I just use a stainless steel injection needle that I have had for a long time.
I once new a lady back in the early 90’s near Houston when we were out that way who used a drip, like an embalming or IV drip sort of thing. She always used it & somehow it seemed to work really well for her, even though it did look a little strange to see that Turkey hooked up to an IV type setup sitting on her counter.calldoctoday I’ve had several people comment it looks like a medicine gun for cattle.
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Yeah, I saw it. Just about reminded me of that embalming set up after I had remembered it & mentioned it to you.
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Just another old chuck roast!
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calldoctoday Do a little cooking recently?! Those look delicious too…vegetables have their place I guess.
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calldoctoday Do a little cooking recently?! Those look delicious too…vegetables have their place I guess.
Jonathon Yes, now you know your Mama told you to eat them vegetables, so you gotta make em good!
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calldoctoday Thanks for the thread and inspiration, I smoked couple chuck roasts yesterday. Mixed up some beef broth in the bottom of the pan, put meat on a rack above the liquid. Put the veg in couple hours before meat finished. Got meat to 180. Took out the liquid and refrigerated all until Sunday dinner today. Reheated in the same pan with the broth added back in and made gravy. Will be a repeat.
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You are very welcome & glad to inspire. Let us all know how everyone enjoyed it as it sounds good.
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It was almost cleaned out for lunch, balance used on nachos this evening. Smoking to 180 sliced well, amazingribs.com says if shredding can go to 200.
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I sometimes take the tail end of what is left of brisket or chuck roasts & make a some real nice enchiladas. Those nachos sound really good though!
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Actually now my wife says she put only leftover Boston butt that our son-in-law smoked in the nachos. I thought she mixed the meat, but I had the leftover roast for Monday lunch at work. Both were good.
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There is nothing wrong with that at all!
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