Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: ronman451 on May 09, 2020, 10:45:14 PM
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Getting to know my Weber 26er. Today was a chuck roast, low n slow with the SnS XL and a couple of chunks of hickory.
Trying a new rub. Seasoned and in the fridge for a few hours...
(https://i.imgur.com/xCmYFFr.jpg?1)
A couple of hours in, getting some nice color. My wife needed some roasted jalapenos for salsa.
(https://i.imgur.com/tG370wD.jpg?1)
This was after about four hours. Wrapped in foil and back on the smoker for another few hours, until probe-tender.
(https://i.imgur.com/ryUMpDJ.jpg?1)
And the plate. It was outstanding. The Simply Marvelous Peppered Cow rub is a keeper!
(https://i.imgur.com/f7gSjLt.jpg?1)
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Going to Iowa on Tuesday to pick up the rest of our belongings. Our smoker is finally coming to Alabama. We have a nice lookng chuck roast in the freezer. I think that I'll cook it like you did Ronman, that looks and sounds awesome. Where do you buy that rub?
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Going to Iowa on Tuesday to pick up the rest of our belongings. Our smoker is finally coming to Alabama. We have a nice lookng chuck roast in the freezer. I think that I'll cook it like you did Ronman, that looks and sounds awesome. Where do you buy that rub?
I got the Simply Marvelous rub online at Big Poppa Smokers. The Peppered Cow came highly recommended by RG in this recent post, and I'm glad I gave it a try!
https://www.letstalkbbq.com/index.php?topic=24019.msg303351;topicseen#msg303351
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Great. Thanks Guys!