SMOKER SMOKING

[holdemtwice]

I just put a big ole chuck roast on the smoker. i hope you all catch a wiff of the ole hickory wood doing its job.

[Realtree]

Sounds yummy Scott...what time is supper?

[holdemtwice]

about 6:00   when can i expect you ??

[Randy Kaar]

that does sound good!  only ribs here...
was fun chattiing with ya holdem and dave.

randy aka bonehead

[holdemtwice]

ok randy this was your brain child as well . so we needto keep it going. and yes it was very nice chatting with you as well.  remember  smoke on brother  smoke on !!!!

[Randy Kaar]

i will post a good starter bbq sauce recipe,
hopefully tonite.
 
later
randy

[holdemtwice]

oh man .. the chuckroast was awesome.  here is what i did .
   


   get a four pound chuck roast un trimmed.
    take it out of the fridge for a half hour  let it get almost to room temp.
    i put about two teaspoons of garlic powder all over the roast.
    freshly cracked black pepper all over the roast
    a touch of season salt
    now you want to fork this roast all over, turn it over and do the other side. 
    the key is to Peirce the outerlayer  and drag the salts into the meat.
    start your charcoal grill with 14 coals per side ( using the indirect cooking procedure)
    when the coals are bright white it is time.
    soak a few hickory chips in water .
    put your grilling rack on
    put two chunks of hickory on each side
    now the meat goes on.
    i cooked this roast for 1 hour and 20 minutes for med rare
    the best rule of thumb is  twenty minutes a pound for med rare
   25 minutes a pound for med
    30 minutes a pound for med well .
    remember this is not an exact science . so times may vary as well as temp. get a good meat thermometer, and followthe directions on it. 
      good luck and enjoy

[Randy Kaar]

that sounds great!  i got a lot of tried
and true recipes to follow.


randy

[holdemtwice]

hey randy ... do tell how the ribs turned out. and how you smoked them