Fortunately we expected a late dinner if we were lucky enough to eat it that night. No guests to feed or party to serve. The pellet grill happily chugged along the whole time with no problems. My story is that, like pizza, it's better the second day.
2 hours per lb.....sounds about right to me The reward!! We have had our share of 10PM dinners due to starting too late but yeah 12:30am wouldnt work unless we were 20 years old again and then it would be just fine after all night Next time you are running behind, once the meat gets past the stall around 160ish and starts rising again, then bring your temp up-at that point you really cant hurt the meat. Also once you start the cook, dont raise the lid ever, it slows down the cook. Use a remote meat temp probe and you are all set-never have to raise the lid
I put two chuck roast on the smoker for 4.5 hours then to the crock pot. I'll shred the meat tomorrow when it's all done and freeze some for later. My wife found a deal at the grocery today and I'm always happy to play with the smoker. I'll post more pics after it's shredded.
I pulled the Chuck Roasts and put the meat in a bowl. Once the fat and the broth have separated I will add broth back to the meat with some more seasoning and put it a flat aluminum pan for a heavy smoke session. After that I will freeze some and feed it to the family.
I thought about raising the temperature but didn't want to ruin it. We never raise the lid, if you're looking then you ain't cooking, is what the kids chant. My maverick probe thermometer has a digital display outside so no reason to open the door. We ate a lot of pork yesterday. It turned out really good. Like roasted chicken almost.
Pulled chuck roast is the favorite around here now. To add some good flavor try this method from forum member elderthewelder, it comes out fantastic. I add fresh mushrooms along with the peppers. About 6-7 for the cook and its well worth the wait-even the picky eater kids love it. 3 – 4 lb Chuck Roast 2 cup’s of beef broth ½ packet of ranch dressing mix ½ packet of brown gravy mix ½ packet of Italian dressing mix Course fresh ground pepper 1 onion 2-3 large peppers (I used green, red and yellow) ***************************** Mix the packets of ranch, brown gravy and Italian dressing together (just the powder Mix) Place the roast in an aluminum pan and coat with the powder mix plus some course pepper Add 1 cup of beef broth Smoked @ 190* for 2 hours Then put aluminum foil over the aluminum pan, raised the grill temp up to 250* for 3 hours Then add up to 1 cup of beef broth if needed and add the cut peppers and onion and re-foiled @ 250* for another 1 ½ hours or until the peppers are done and the beef easily pulls apart. Let rest for at least 30 minutes, pull the roast and mix and drain off any unwanted broth.
