I hadn't cooked one of these in a while. Pretty much used the Wolfe Pit recipe except I devein and remove the seeds from the jalapeños as Mrs R2 and I can't handle much heat. I also used Big Butz BBQ's Cow Pow rub instead of S&P.
Smoked a 3 1/2 lb 7 bone chuck roast (over a butt - not part of the recipe
) until IT hit about 165:
Prepped the standard veggies & tried a Big Bear Stout:
Added the chuck to the pan and covered:
It went back into the Egg at about 325-350 for almost 3 hrs before it was pulled and returned to the Egg uncovered for a while longer to reduce the liquids. Finished product:
Served on a ciabatta roll (I added some cheese after taking this pic):
It was some good eats. I really need to make this more often.
XL, Large, Small, Mini Eggs
Bay Area, CA