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I hope I don't screw this up

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SciAggie
SciAggie Posts: 6,481
edited September 2015 in EggHead Forum
Last minute change of menu. I live in Podunk America - sometimes the groceries are not great. I was planning on chicken breasts but I didn't like the way they looked. Hmmm, bottom round roast is on sale. So I pick up a 2 1/2 lb roast, some taters, onions, carrots and mushrooms.
My plan is to smoke the roast @275-300 for about 3 hours (indirect.) Then I will move it to a covered stoneware dish. I'll add the veggies, seasonings, a bit of beef broth and wine. I hope to braise it for 1.5 hours or so and hope it's done by then.
Do I have a chance?
Pics of success or disaster to follow. I'll be marinating in cheap red house wine until the outcome is clear.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Gonna be kinda tough, I think.  The braising may soften it up though. 
    Dave - Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
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    Terrebandit said:
    Gonna be kinda tough, I think.  The braising may soften it up though. 
    Yes, we'll see. I'll cook until it's done though. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lousubcap
    lousubcap Posts: 32,347
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    I'm guessing treat it like a chuck roast cook and that should work.  The key to getting a chuckle to respond is to take it to around 210*F-FWIW-your basic plan sounds solid.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SciAggie
    SciAggie Posts: 6,481
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    Covering now. I hope to speed it along. 

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Durangler
    Durangler Posts: 1,122
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    Looks good...
    Watching this.  ;)
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • SciAggie
    SciAggie Posts: 6,481
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    Veggies added. 

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    Nothing to do now except let it ride until it's tender. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    Still waiting... 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Make sure you post on the final product. :)
    Dave - Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
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    Temps are going up! Things are going well. I told SWMBO, have a beer - chill for 30 minutes...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • sancho65
    sancho65 Posts: 226
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    @SciAggie Lookimg good so far! Nice cookware.
    XL, Large, 2 Small's and Mini BGE Arlington Texas
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  • SciAggie
    SciAggie Posts: 6,481
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    Aggies won! So life is good...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Jeremiah
    Jeremiah Posts: 6,412
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    That looks to be on the way to awesome. 
    Slumming it in Aiken, SC. 
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  • SciAggie
    SciAggie Posts: 6,481
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    @Jeremiah nothing a little time and wine won't fix. It's getting close and smelling great. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    Winning! SWMBO was pleased. The roast was tender and the smell was was amazing. 

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • BIll-W221
    BIll-W221 Posts: 279
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    NICE !!!!
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  • SciAggie
    SciAggie Posts: 6,481
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    This took about an hour longer than I first anticipated. No worries - the wife was shopping. We just waited for the finish. I received praise from the wife - life is good. 
    I'll definitely do this again with better planning. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • texaswig
    texaswig Posts: 2,682
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    Good job on that one. That Earthenware looks nice. I'm jealous. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Foghorn
    Foghorn Posts: 9,836
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    Well done.  I'd hit that.  And go Aggies.  I have a daughter that is a junior there.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Terrebandit
    Terrebandit Posts: 1,750
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    Looks good!

    Dave - Austin, TX
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  • bluebird66
    bluebird66 Posts: 2,727
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    Nice!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Looks excellent!
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Looks good to me. Nice audible on the cook. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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