That's a nice kamado. I'm enjoying this cook. Glad I stumbled upon this channel a while back. The final product looked amazing. My biggest mistake with chuck roast was pulling it too early, but that extra time to tenderize is so important.
I'm going to do this tomorrow in my Char-Griller Grand Champ Offset smoker. Thank you for the video and the recipe. By the way, thank you very much for the very informative emails. I'm subscribed, and I'm learning from you.-Jose
Looks good brother! Nice job. Trying them this weekend for college football crowd pleasers. I have some left over home made snake river farms wagu B’Risquet liquid gold from a previous session that I want to add to the foil or butcher paper portion of the cook. Then separate the Au jus after the cook with a fat separate and mix with a Cherry habanero bbq sauce for the final tacky stage. Looks like yours ended up preserving the bark pretty well in the moisture inducing environment of the foil method? Looked awesome! Also may try the cubed scenario along with you and Malcolm Reeds versions. Seems like more smoke penetration and easier (less time) marbeling rendering during session per cube. Cheers!
Wow, thanks for the very easy recipe/instructions. .
That's a nice kamado. I'm enjoying this cook. Glad I stumbled upon this channel a while back. The final product looked amazing. My biggest mistake with chuck roast was pulling it too early, but that extra time to tenderize is so important.
Great video can't wait to make these !!!
They are on the BGE right now, can't wait, great video, thanks.
I'm going to do this tomorrow in my Char-Griller Grand Champ Offset smoker. Thank you for the video and the recipe. By the way, thank you very much for the very informative emails. I'm subscribed, and I'm learning from you.-Jose
My mouth is watering 😍
Looks good brother! Nice job. Trying them this weekend for college football crowd pleasers. I have some left over home made snake river farms wagu B’Risquet liquid gold from a previous session that I want to add to the foil or butcher paper portion of the cook. Then separate the Au jus after the cook with a fat separate and mix with a Cherry habanero bbq sauce for the final tacky stage. Looks like yours ended up preserving the bark pretty well in the moisture inducing environment of the foil method? Looked awesome! Also may try the cubed scenario along with you and Malcolm Reeds versions. Seems like more smoke penetration and easier (less time) marbeling rendering during session per cube. Cheers!
Poor man no afford big ugly egg grill.