I am using the Weber today with
Original Natural Charcoal Hardwood Briquettes and a couple chunks of Red Oak and 1 chunk
of apple wood in the Slow n Sear. I smoked a 3 .5 pound chuck roast, seasoned with Meat Church BBQ Holy Cow, for about 4
hours before it went into the stall. It was at 165 so I pulled it and put in a pan with the cut up veggies. Veggies consisted of
Onion, Green, red, orange and yellow peppers. 2 jalapenos and 1 hatch chile. I added 12 ounces of Guinness along with some
worcheshire sauce and minced garlic. I covered the pan with foil and took the chuck roast up to 210.
Here it is pulled and back on the grill to reduce the liquid.
After 50 minutes at 275 the liquid has reduced to where we wanted it.
Plated on our finest “china” with some Saffron Yellow Rice, green beans and some Texas Toast garlic bread.
It has been a long time since I cooked PSB and I know I will be doing this again. I just received another case of chuck roasts
from
Zaycon Foods and I have lots of plans for this case.