BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Recipes in development => Topic started by: CWes54 on October 10, 2020, 04:12:46 pm

Title: Slow Cooker Recipe adapted to Smoker
Post by: CWes54 on October 10, 2020, 04:12:46 pm
Hey all.  First time posting, and still fairly new to my Bradley. (Just got it back in June.) I've got this slow cooker recipe for a pulled beef barbacoa (https://www.fivehearthome.com/slow-cooker-beef-barbacoa/ (https://www.fivehearthome.com/slow-cooker-beef-barbacoa/)) and I've been thinking about trying to smoke it instead of running it in the slow cooker.

My idea is to drop the beer, broth, and bay leaf from the recipe and just make the paste and smoke using the Chili Cumin bisquettes.  I was figuring smoking it for about 4 hours, wrapping once a crust or bark had formed, and then continuing the cook until an IT of about 205F. 

Any ideas or suggestions anyone has would be greatly appreciated.
Title: Re: Slow Cooker Recipe adapted to Smoker
Post by: manfromplaid on October 10, 2020, 06:08:29 pm
there may be other ideas. this sounds like a good time to break out the aluminum pan. mix it all up and rub the paste over the beef. into the pan and off to the smoker. give it the amount off smoke you like. I would mix your wet ingredients and pour a little in the pan to add some moisture. after the smoke, heat and add the rest of liquid and cover pan with foil. at this point you can also bring it into the house and finish in the oven.
Title: Re: Slow Cooker Recipe adapted to Smoker
Post by: CWes54 on October 10, 2020, 06:42:50 pm
there may be other ideas. this sounds like a good time to break out the aluminum pan. mix it all up and rub the paste over the beef. into the pan and off to the smoker. give it the amount off smoke you like. I would mix your wet ingredients and pour a little in the pan to add some moisture. after the smoke, heat and add the rest of liquid and cover pan with foil. at this point you can also bring it into the house and finish in the oven.

Thanks for the great idea! I had never considered using an aluminum pan in the smoker. I was a little sad that I might be missing out on the delicious juice that I like to use as a dipping sauce for quesadillas among other things. Gotta wait for the Chili Cumin bisquettes to come in, but I'll let you know how it turns out once I get it done.
Title: Re: Slow Cooker Recipe adapted to Smoker
Post by: Habanero Smoker on October 11, 2020, 03:21:51 am
Hi CWes54,

Welcome to the forum.

I agree with manfromplaid, or finish in the slow cooker.
Title: Re: Slow Cooker Recipe adapted to Smoker
Post by: Edward176 on October 11, 2020, 01:44:31 pm
Hi CWes54 and welcome to the Forum :)
Title: Re: Slow Cooker Recipe adapted to Smoker
Post by: CWes54 on October 13, 2020, 07:09:31 pm
The Chili Cumin bisquettes came in today. I've got the 4lb chuck roast all pasted up and in the fridge ready for tomorrow. Thinking about 5 hours on the smoker at 230 should be enough smoke, then bring it inside, cover the pan in foil, and finish in the oven. Thanks again for the pan idea Manfromplaid.

(https://i.imgur.com/J0anwmt.jpeg)
Title: Re: Slow Cooker Recipe adapted to Smoker
Post by: manfromplaid on October 14, 2020, 07:53:36 am
that looks good already.
Title: Re: Slow Cooker Recipe adapted to Smoker
Post by: CWes54 on October 14, 2020, 12:44:34 pm
Pulled out after 5 hours. Internal Temp 160. Time to pour in the broth/beer mixture, cover pan in foil, and throw into oven. Going to about 200 - 205. Probe is a Meater+

(https://i.imgur.com/sj8njaD.jpg)
Title: Re: Slow Cooker Recipe adapted to Smoker
Post by: forwardres on January 17, 2022, 12:49:47 am
Wow, that looks and sounds great! I need that recipe!