Chuck Roast in the Smokey Joe EnerQ

[MossyMO64]

Doing a chuck roast for some pulled beef for the first cook on the Weber Smokey Joe with an EnerQ midsection making it a Mini WSM. Set the coals up snake method with some cherry chunks for smoke.


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Onions, carrots and garlic cloves getting some cherry smoke for making ChefJimmyJ's Au Jus.


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Tatonka Dust seasoned chuck roast over the onions, carrots and garlic cloves.


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and it is holding temp like a champ!



Thanks for looking!

[MossyMO64]

When the chuck roast hit an internal temp of 140º it was set in the au jus, foil covered and brought to an internal temp of 205º, this was a 9 1/2 hour cook.


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Took the chuck roast out of the au jus and wrapped it in foil and towels for a few hour cooler rest and the au jus was refrigerated to chill to scrap the fatty juices off the top. After a few hour rest the chuck roast was sliced open and then pulled.


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Should make for some delicious meals and sandwiches!

[reinhard1]

Nicely done!!! Very nice smoke ring and yes it will make a great meal.  good luck.

[bobberineyes]

That looks amazing mossy!!

[Boar]

im impressed, awsome job, I'll be right ther!!

[leechlake]

I wandered out to garage freezer and found a couple chuck's.  They are 3-4 pounders and the process is beginning for a little Labor Day smoke.  I'd be a fool to not follow your instructions to a T but since I don't follow instructions when I cook very often it should end up pretty close.  Can't wait for lunch leftovers on Tuesday.

[MossyMO64]

I wandered out to garage freezer and found a couple chuck's.  They are 3-4 pounders and the process is beginning for a little Labor Day smoke.  I'd be a fool to not follow your instructions to a T but since I don't follow instructions when I cook very often it should end up pretty close.  Can't wait for lunch leftovers on Tuesday.

Looking forward to your results! Here is the au jus recipe if your interested.

ChefJimmyJ’s Au Jus

1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf

Finish the smoking process to the internal meat temperature you want.
While the roast is resting, dump the pan juices veggies and all into a 2-3Qt sauce pot and add 1 cup red wine, something you like to drink, and bring the au jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the au jus rest a minute or so for the fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the au jus then quickly removed, take off the last little bit of fat.
The purpose of smoking the vegetables for 1 hour before adding the broth and herbs is...the smoked vegetables roast in the dry heat concentrating their flavors and sweetness giving the finished au jus a richer, deeper, full flavor.
Serve with sliced beef or thicken the au jus to make gravy.

[leechlake]

smoke started.  Lathered rub on, plugged in Masterbuilt at 230 degrees.  I've been smoking with apple branches directly on the coils lately, this time I put an 8 inch piece of 3-1/4" Red Oak Crown Moulding on coils since we had a little clean up on short moldings at work lately.  We will see if the crown moulding works as well as Casing to impart the perfect smokiness.  

Thanks Mossy...I've got nothing but time today and will give that a whirl.

Edited September 7, 2015 by leechlake
thanks

[delcecchi]

Never thought to use scrap lumber, hardwood of course, for smoking.  

[leechlake]

easy one for me since I'm in the hardwood business, filled my pick up  last week for kindling mostly and set some aside for smoking; hickory, oak, cherry mostly.  I pull the chip holder out because it needs direct contact with the heat source for better smoke and I don't want to cut my finger off cutting it into 1 inch pieces to fit in holder.  Kind of expensive smoke but otherwise the stuff sits around and rarely gets sold.  My trash turns into my treasure...