on the menu for today is burnt ends, pulled pork and a smoked chuck roast chili
started early in the a.m. with a 10 lb butt and 3 lb brisket point
around 1, checked on those and time to get the chili going
the chili is pretty simple and awesome; 4 lb chuck roast cut in half with s&p, cooked for 5-6 min on each side with direct heat (450-500) with fresh sticks of wood for optimum smoke
at the same time the onions, bell peppers, serrano peppers and garlic are being browned in a cast iron pot with olive oil also over the direct heat with lid off
when the onions are browned, which should be about the time the roasts are done both sides (if not, remove the roasts to indirect heat), it's time to add the beer, rough-chopped tomatoes in juice and spices (i use cumin, chili chowder and ground oregano)
stir well and bring to a simmer, then go ahead and add the roasts
at this point, i place the lid on and move to indirect heat (around 250-300) and "crockpot" it for several hours until the roast is pull apart done, at which time i will pull the roast into bite-size pieces and s&p to taste
I will do my best to post some finished pics but sometimes inebriation has other plans
on a side note, although I will have a bge-style smoker very soon and look forward to it, this is why I will always hold the offset smoker as #1 in my heart; 4 cooking zones at the same time
