Follow along this morning –
http://www.northeastbbq.com
Follow the live smoke all morning at http://www.northeastbbq.com
Larry from http://www.thewolfepit.com has my favorite bbq video series check out his site at the link above for this recipe.
Set up the Kettle for the snake method using briquettes, cherry chips and mesquite chunks.
Got a third of a chimney going and dumped the asked over coals onto the left end of the briquette “fuse” looking to keep temps around 250 degrees for smoking the beef.
Applied Worcestershire sauce to the chuck roast and then coated with coarse salt and black pepper.
Once the pit hit 250 degrees tossed the beef on and inserted the probe.
Closed the lid and started chopping the veggies. Chopped half a green pepper, a whole red pepper, two jalapeño peppers with the seeds, three Cloves of garlic minced and a half of a red onion in
Once the beef hits 165 internal we pull it…
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Good Morning Gloucester 
Smoking le good and some great prices that way You have the west covered in this one too! Chopped half a “green pepper, a whole red pepper, two jalapeño peppers with the seeds, three Cloves of garlic minced and a half of a red onion.”
Dave 🙂 & Kim 🙂
Barracuda- Heart Remember the 1968 Barracuda muscle car too 🙂
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