I saw this
recipe on the Dizzy Pig website that I liked so I thought I would give it a shot. I do not have any of
the Dizzy Pig rubs so I improvised using Fiesta Brisket rub. I also seasoned the bacon with Three Little Pigs
Touch of Cherry. I decide that instead of water or beer I would use Beef stock in the pan. This is a 2.5 pound
chuck roast with very little fat. He didn’t explain the use of the bacon but I believe that is to add moisture and
flavor to the chuckie.
I am using the 22.5 WSM today. I have minion set up and waiting for my small chimney of coals.
Chuckie is on the WSM! Going to try and keep the temp between 250 and 275.
4 hours later and it is at 160. Ready for my Dutch oven.
I laid the cooked bacon on the bottom of the Dutch oven which was oiled with Peanut oil. I then placed the
chuckie on top of the cooked bacon (minus a couple samples!
)
I then poured 1/3 cup of pure maple syrup and 2/3 cup of water over the roast.
Back onto the WSM covered until an internal temp of 210. His instructions said 215 but I have had good luck
at 210 so that is what I am shooting for.
2 hours later and it hit 210. I pulled the roast and let it rest while I drained the liquid from the Dutch oven.
I am cooling the liquid to pour back over the chuckie. Here it is after I pulled it. I am going to use Sweet Baby
Ray’s Cola-Q sauce (1/4 cup) and the juice to cover it.
All mixed up and back onto the WSM for the next hour or so while the juices cook down.
1.5 hours later and it is where I like it.
Plated with some boxed Southwestern Suddenly Salad and some dill pickles.
This was simply outstanding! Lots of flavor, tender with the right amount of smokiness. The bacon did add an
additional amount of flavor to the roast. It also was not as sweet as I thought it would be with the maple syrup.
I will be doing this one again!
