Monday, October 26, 2009

Smoked Chuckie

Smoked a chuck roast on the kettle grill Sunday afternoon. I used about 5lbs of charcoal, offset grilled using the minion method with a few hickory chunks for flavor. The fire burned pretty warm at around 300, nice and steady for about 3 1/2 hours. Took them off with an internal temp of 205.

Keeping it simple with some kosher salt, black pepper and granulated garlic.

Pulled the chuckie after about an hour of rest.

Grilled asparagus over the remaining coal bed.

Everything turned out wonderful..

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