Chuck Roast was a Success....Brisket Tomorrow

Plano_JJ

First, these two black boxes showed up at my house on Friday. Dont know how I lived without them. Pulled the roast at 205 and I could pull it apart with my fingers. Had a nice smoke ring and bark. Used the Oak Ridge Santa Maria Steak seasoning I got as a sample. Flavor was awesome. Ended up browning some onions and making some steak fajitas. Sliced up the rest for some sandwiches later in the week.

Mattman3969

Looks Good

MrCookingNurse

dude that is amazing looking! i could eat my computer screen! ive never seen anything like it

seriously best looking thing ive seen in a while!! bravo!!

I honestly dont know how i could cook without my mavericks. id make it but blind. I use them all the time

chris123stock

Nice ring, got a brisket on right now, hope my ring turns out like that. Awsome.

MaskedMarvel

What's the diff btw the white and black mavericks?

IrishDevl

MaskedMarvel said:

What's the diff btw the white and black mavericks?

Nothing, black is just a special edition model. I just had to order another and went with black.

SmokinDAWG82

Looks good like the fajita idea

Plano_JJ

Thanks guys. Meat was a little dry but I'd rather it that way. I did pour the juice from the cook back in it and that helped. Gonna add BBQ sauce when I prepare it for sammiches.

henapple

Plano...you hitting Salado?

Plano_JJ

No, I wish. Bad timing for me. I will be hitting the Plano Eggfest whenever it is though. Went last year and had a ball.

Alton

Plano_JJ said:

No, I wish. Bad timing for me. I will be hitting the Plano Eggfest whenever it is though. Went last year and had a ball.

Any idea when the Plano will be? 

onelikearock

What temperature did you cook that beautiful roast?

Plano_JJ

Alton said:

Plano_JJ said:

No, I wish. Bad timing for me. I will be hitting the Plano Eggfest whenever it is though. Went last year and had a ball.

Any idea when the Plano will be? 

No, but it was the first weekend in Nov last year. The day we played Bama.

Plano_JJ

onelikearock said:

What temperature did you cook that beautiful roast?

Tried to keep it around 260 give or take. I foiled it when the IT was 160 and let it cook until 205.

Solson005

Looks great! I don't know how I missed this, how did the rest of your meat fest turn out? 

SmokinDAWG82

What happened to the Brisket?

Plano_JJ

It sucks, still a work in progress. Some was tender some was tough. Tried the turbo method with a flat. Guess I will get there one day. It did make me some good nachos though.