I did a smoked Chuck pot roast and thought I'd share. Well, the pictures at least....
I smoked the roast @ 225F until the internal temp was at 140F which was about 4 hours.
(http://i6.photobucket.com/albums/y223/mw_s/100_2215.jpg)
I added the above ingredients into my roasting pan and cooked @ 300F for another 2 hours, then added potatoes and carrots and cooked an additional 2 hours for a total of 8 hours in all.
(http://i6.photobucket.com/albums/y223/mw_s/100_2217.jpg)
Final result.......
(http://i6.photobucket.com/albums/y223/mw_s/100_2218.jpg)
Darn, there goes that drool onto my keyboard again.
That looks so good :D What flavour pucks did you use?
That looks real good. What was the final internal temperature of the meat?
Quote from: yul on March 15, 2008, 07:53:13 PM
That looks so good :D What flavour pucks did you use?
Yul, I used oak
Quote from: Habanero Smoker on March 16, 2008, 02:23:59 AM
That looks real good. What was the final internal temperature of the meat?
Hab, I did something a little different. I removed the roast at 175F and then sliced it into 1/2 inch cuts. I then returned the cuts to the pan (without veggies) and cooked this for an additional 1/2 hour. The juices absorbed nicely into the pot roast cuts and really made for a tender version of pot roast with au jus. Sandwiches the next day were awesome too.