Gonna do a Brisket tonite, but wanted to get this done first.
4lb Chuck Roast seasoned with Traeger Prime Rib Rubb and Malabar Black Pepper
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10728.jpg)
5lb Chuck Roast seasoned with Traeger Beef Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10729.jpg)
7 1/2lb Ribeye Roast Bone-In seasoned with John Henry's Apple Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10730.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10731.jpg)
2 1/2lb Bison Chuck Roast seasoned with a different John Henry Rub.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10735.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10733.jpg)
The Rubs
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10738.jpg)
Smokin with Pecan/Apple 4 hrs. Cabinet temp 195* Going for an IT of 140* on
the Beef Chucks, 130* on the Bison and Ribeye Roast
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10739.jpg)
Lots of beef!
Why the sticky note on the rub flavor? Is it a secret :D
Quote from: deb415611 on September 05, 2010, 04:27:15 PM
Lots of beef!
Why the sticky note on the rub flavor? Is it a secret :D
Was a way of marking the Bottle to remind myself to get more. 8) ;)
Looks good, what time you serving? -- let us know the difference beween the bison abd beef chucks
Took the Bison Chuck off at 133* IT and gave some FTC.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10745.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10746.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10748.jpg)
Great looking coat on that Bison... Looking Good!!
I'd come down and help you eat that prime, but heard it was kinda cold down there..
I'm stuffed from dinner still but I want to bury my face in that bison.
This is the 4lb Chuckie .... mmmmm good! Took it off at 134.7 IT
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10750.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10751.jpg)
Looking good -keep my share warm, I'll be right over (should only take about 13 hrs)
Hey Sonny, how was the Bison??
Quote from: GusRobin on September 05, 2010, 06:46:24 PM
Looking good -keep my share warm, I'll be right over (should only take about 13 hrs)
My House to Mobil is about 7 hrs.
It must be good. I sliced off a piece and brought it to Wifie.
She followed me back to the cutting board. ;D
Quote from: SouthernSmoked on September 05, 2010, 06:50:18 PM
Hey Sonny, how was the Bison??
I only took a little nibble before FTC, but gonna slice it here in a minute.
That is my supper tonite.
Nice! Beef overload!
I love that Malabar pepper... Good stuff.
I forgot to say that I marinaded the two beef chucks in this overnite.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10757.jpg)
5lb Chuck got pulled at 147*
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10754.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10753.jpg)
Here's some pics of the Bison Roast sliced for supper.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10756.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10755.jpg)
Dang Sonny, that all looks good but that bison looks incredible.
It was a fun change, but at 4X as much as a Chuck Roast, I probably
won't be eating a lot of it.
This whole cook was a fun cook.
The smoker and PID are off and letting them rest a bit and gonna start a Brisket
for tomorrow afternoon. (I hope)
So tomorrow you will be in labor?
Quote from: DTAggie on September 05, 2010, 08:44:09 PM
So tomorrow you will be in labor?
I labor everyday at something.
Yeah at a smoker
Snatched the prime rib out at 132* and am giving it just a F/C rest.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10760.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10759.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10758.jpg)
OMG... All those pics look great...
But, let's see that PRIME RIB SLICED UP....
Arrrrrrrghhh!!!!
Awrighten!
I'm as full as a Tick, but I am gonna have me some of that
Prime Rib. It got dusted with John Henry Apple Rub.
Probably gonna taste like candy on a bone.
It LOOKS like candy on a bone!
Quote from: hal4uk on September 05, 2010, 09:27:51 PM
It LOOKS like candy on a bone!
Dang Hal, you took the words out of mouth. Maybe that's because I can't stop it from watering. Hmmmmmmmmmmmmmmm...
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/Mouth-Watering-Homer.jpg?t=1283774587)
CANDY!
Candy on a Bone it is.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10765.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Pre-Labor%20Day%20Smoke/SDC10766.jpg)
That looks great!