Hey Adam, how long do you smoke the chuck roast and what temp do you shoot for? Never done one of those, but your's looks awesome too. Thanks. Steve
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Thanks guys. Like you gator, it's one of my favorites too.

Steve, they're easy, I do them exactly the same as if I were cooking a pork butt.
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:-) Me too!!
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Thanks Steve, it was good, not my best, I think it was the rub I used, wasn't the best one I've used. My mom and in-laws and family loved it, so I won't complain to much.
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Tonight I am gonna cook out some lamb chops, chicken legs, chicken wings and beef ribs. I am never going to lose
any weight, I guess.
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(2) 8lb Boston butts right now. hovering at 209*. Need it to stay there +- 1* for an hour before I go to bed.
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Last Sunday's smoke was an 8 pound pork loin. Apple and cherry wood smoked. We ate half, drank a ton of booze, and went to sleep. Woke up in the morning to find out my brother's dog somehow got a hold of the other half. I'm still pissed about it lol.

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Just finished prepping nine racks of ribs for today's herf. Also putting on about five lbs of my homemade sausage for snacking.

I'll try to take some pics...
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If you are willing to share, Brent, please post a recipe or two of your homemade sausage. I have just begun getting into home sausage making and I would love to hear from a veteran.
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:-):-)

I can already smell the yum!

I'm going to be cooking for the church in a couple of weeks, and I just recieved some nice venison, so I think some deer sausage may be in order!
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Meal for the gf, kids and I tonight. Went on a while ago. A couple small chunks of Texas style beef ribs and a chuck roast:

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I really don't have a recipe... that being said what I do is really simple and if tonight is any indication it doesn't suck. (I had a bunch over for a herf tonight and the ate about 5 pounds of sausage like it was candy).

I use pork butts or whole shoulders, natural casings, and Leggs Hot seasoning. Leggs is available at any mom and pop butcher around here, but it is also available online. I use is a little heavier than the recipes calls for because I like my sausage a little spicier.

Once you stuff it, let it sit out a little to sweat. Then smoke it on about 150 heat until it is about 145 internal. Then I seal a meal it and use it whenever I need to. All you have to do is heat is up.

As I said tonight... I hate making sausage, but I sure do like eating it:-)
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Thanks.
:-)
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No pics from my weekend smoke out. I need to promise myself not to get the big chicken legs again.
They seem to be a specialty of el supermercado, but they are too big to smoke and enjoy. I'd hate to
see these chickens that give up these legs. The beef ribs were the best I have done, and the wings were
phenomenal. I ran out of heat when I was in the middle of cooking my lamb chops, so I ended up finishing them
in the broiler inside....superb, dredged in olive oil, balsamic vineagar, rosemary, garlic and salt and pepper then
seared on a hot grill. Super sweet and tasty.
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For once, the weathermen were right. The break in the rain came through last night as predicted, so I had both smokers fired up. Lox (sockeye) in the cold smoker and home made pastrami in the coal burner.

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9 days was too long of a cure on the pastrami, at least for me, came out kind of salty for my tastes, but it doesn't seem to bother some others. I think next time, I'll cut it back to about 4-5 days.
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Looks great, Adam. My poor smoker has been sitting unattended since the move. I think I will fire that bad boy up this weekend. I will either do a butt or a chuckie, just depends on how I feel at Sam's Club on Friday.:-)
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Looks:-) Adam...


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Time for me to cure and smoke some salmon again this weekend.
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After stewing for months that I packed my smoker away for a winter that never showed,
I pulled it out of the shed a few weeks ago, ordered 400 lbs of pellets, and prepared to get my BBQ season underway.
Since then, I've been sick 2 weekends, away for 2, and this weekend looks like rain both days. :-)
I guess I'll have to wait for Easter, when I plan on smoking a turkey.
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Most recent cook was 5 racks of ribs, i did a raspberry chipotle sauce with my own basic rub...Wife made some roasted potatoes, and my sister law made roasted broccoli which was awesome... everyone was very pleased...

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