To prepare for this cook, on Thursday I made up a marinade that I injected into the 6# chuckie, using M3 from Savor Spices. It's simple and works quite well for tenderness and flavor. Blend at high speed, 1/2 C oil, 2 T apple cider vinegar, and 2 T M3. The outside got a coating of balsamic vinegar and a rub of 80% M3 20% Way Out West seasoning rub. Into the fridge until Saturday. Yesterday (Sat.) I fired up the PBC and the chuckie was hung 30 min. before two chicken halves were hung. They were both painted with balsamic vinegar, and one was coated with Mo' Rockin' Chicken Rub, the other was coated with Tajin Mexican seasoning. 30 minutes later 4 baker potatoes that were coated in EVOO and doused in sea salt were hung. Meanwhile I was preparing a nice bed for the chuckie when it reaches 130F. It is a pan with a couple chopped onions, a green pepper chopped, a carrot chopped, celery chopped, 2 cloves garlic, 2 dried guajillo chillies that were soaked in boiling water and then cut up, 3 T hot giardinara, and finally 8 fresh sprigs of thyme. For added flavor a bottle of Sierra Nevada Pale Ale was tossed in. At 130F roast was sealed in it's bed of goodness. The chicken and potatoes were pulled, and the grid was laid in for the roast and veggies to swim together until IT hit 205F. Dinner last night was an excellent fresh garden salad, 1/2 potato doused in butter, and the chicken. The Tajin gives a unique taste as it has dehydrated lime juice in it along with dried chili peps and salt.
The chuckie was done when it hit 205F about 2 hrs after our dinner. It was pulled, the juices were defatted, and the meat and some juice was mixed together and refrigerated until today when it will get used for dinner and some will get vac. sealed for later. I'm going to borrow Old Hickory's tip and freeze portions of left-over juices from the roast to mix in when reheating the portioned bags later. Great idea OH!
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