13Sep2021
Not quite sure what this is going to be yet, but figured that if weird shit is going to be happening around me, maybe it’s best to get some context and documentation.
Evidently, being a horror podcaster doesn’t come without it’s…challenges?
Anyway, slept like shit last night. Could have been too much pizza. Could have been general anxiety. That little voice in the back of my head telling me all the things that I forgot to do during the day.
Of course, that little voice never used to have a Southern accent. Maybe he didn’t, but whenever I hear a recipe for red beans and rice, I always think Southern. He recommended using a smoked ham hock though, so he can’t be all bad.
Woke up with an urge to cook something. Had some extra chuck roast in the freezer from the last time I tried to make poor man’s burnt ends (called that because it uses chuck roast instead of brisket, much more affordable option, especially if you shop at CostCo). So I thawed that out and used the following recipe:
~3 pound chuck roast (I think it was a little less, marbeling wasn’t great, but not horrible)
1/2 cup BBQ sauce (I used Aaron Franklin’s recipe to make homemade, it doesn’t burn as easily as store bought, but I like Famous Dave’s in a pinch)
1/4 cup brown sugar
Basic Rub (use your favorite, I combine about a quarter cup of each and use a shaker container to have around)
1 tablespoon coarse Kosher salt
1 tablespoon 16-mesh black pepper (not required, I just have it for other recipes, coarse black pepper is fine)
1 tablespoon garlic powder
INSTRUCTIONS (note: I have a Masterbuilt electric smoker, good reviews, less expensive)
Set smoker to 275 degrees F. I use hickory wood chips for the smoke.
Season the roast well on all sides with rub, add to smoker when it reaches 275.
Smoke until the internal temperature reaches 165 degrees F (this takes about 5-6 hours, but I recently learned of something called a hard stall that can delay things, so don’t have plans). There should be a good bark on the roast (yummy bits!)
Wrap in either butcher paper or foil. Butcher paper is recommended, but it can be pricey, I’d recommend buying in bulk, a role at Lowe’s costs about $25. Foil is fin, but it can steam the meat and change the texture.
Return to the smoker until the internal temperature is 195 degrees (figure an hour or so).
Unwrapped and let rest on a cutting board for at least 10 minutes. Cut into .5-.75 inch cubes place in a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss to coat all the pieces.
Place the pan on the grill, close the lid and cook for another 90-120 minutes, or until the sauce is bubbly and the cubed bits of beef are like little pieces of joy.
End result
The total time on this was about 7 hours. I’ve kept it in longer, and depending on the sugar content of the bbq sauce, you can get some really great caramelization.
Big fan of this recipe when it’s still a little too warm to make pot roast, but not so cold that I can’t use the smoker.
Wish all that banging around in the attic would stop though. Kinda messed with my concentration.