Yessir! The roast is still temping 150° but once it hits around 165° I'll wrap it until around 200° then pull and mix .
They're onions, look closer . I thought the same at first too lol. SKEETER McCLUSKEY are those beef/brat balls!??
Over shot my temp a bit but that’s not unusual for me. The bacon wrapped onions were a trial run, they were good. Will be better stuffed with hot sausage.
I didn’t implore the zoom... I see now they’re onions . You’ll have to let mat60 know the particulars... that way he can maybe find some in the freezer section. JK mat60
Hmmmmm, been so long I have forgotten exactly what it tastes like but from what I remember it was rather bitter medicine. My dad liked it, us kids....meh not so much.
SKEETER McCLUSKEY i changed my mind after tasting the veggies while the roast rested. Decided to make some pulled beef sammiches with smoked gouda and pepperocini's.
SKEETER McCLUSKEY thanks! it did not disappoint. Not gonna lie, with the price of brisket these days, chuck roast is on the menu more often than not.
I have been lately. It's not perfect but its great for quick grilling. It starts up super quick, gets up to temp easily, and I can get about an hour and a half of good usable heat. I just probably wouldn't load my smoker with it and expect it to last hours. Basically with the method I use to make it, I'm pretty sure it's imperfect. I use a 5 gal metal paint bucket with some holes in the top and I load that up with wood, lately red oak only. Once it starts smoking through those holes it will eventually start shooting flames out, that's typically when I've covered the holes and tried to let it snuff out over night. I think because the bucket lid doesn't seal as tight as it should, there is still some air intrusion so it's resulting in "overdone" charcoal. If you pick it up it falls apart fairly easily compared to store bought lump coal. SO, long story short, I have to refine my method. But it does work well for grilling and the red oak gives the meat an awesome flavor.
