had a few days off...smoker

[T.G]

Originally Posted by Gonesledn

thanks for the suggestions my friend! care to share your 7-bone recipe?

Sure, easy....

Get a 7 -bone chuck roast, thick cut, the night before cooking, coat with Worcestershire sauce and cover with whatever rub you like, Go easy on the salt, if you are using a commercial rub, cut it with sweet paprika and garlic powder by about 1:1. Stick it in a pyrex baking dish and cover with sran wrap, or if it's a boneless, you can wrap with a few layers of saran wrap. Let it chill in the refrigerator overnight or longer. Start your pit with the minion method and add the roast immediately - the cold roast will help keep your temps down from the start. (Read THIS and you'll understand) Cook at 220-240F until it hits about 190F internal - start checking after about an hour or so per lb. When it hits about 190F internal, pick it up, drop it in a foil pan, cover it tight with foil, jack up the smoker temp or stuff it in an oven at 350F until you can stick a fork in it and twist it like it's spaghetti (about an hour or so for a 4-5 lb cut) pull it off, drop the pan into an ice chest that has been pre-heated with hot water. Leave it in the ice chest for about an hour, Lacking a spare ice chest, preheat an oven to 200F, stick the pan in there. Pull it out, shred it, and mix it back into all the juice in the pan. Mix what you are going to eat with sauce if desired, bag and freeze the rest.

Some roasts can be stubborn and can take longer, it's all about the feel.

Serve on rolls with any combination of the following per your taste - pickles, slices of onion, peppers, cheese; strong flavored is best - swiss, blue, gorgonzola, chev (goat cheese),