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I have been wanting to try RonP's pulled chicken recipe for a while now and I have finally gotten around to it. I picked up two birds at Sams last night and rubbed them down this morning with some Garlic & Herb, Old Bay and Steak & Chop seasoning. I put them on the Smoker and ran it at 225-250 until they hit 265 then they were removed and put into a tin pan with some chicken stock and went into the oven at 185 degrees (which is where they are right now) for several hours until they are pulled. Ron use to put them in the oven over night and pull them in the morning. I can't wait until the Vikings game is over then I am going to try and pull them. The skin and bones will get put into the stock pot and I am going to make soup.
Next we have a Eye of Round roast that has been in my freeze since last winter that I have been meaning to make dried beef out of but haven't gotten around to it so I decided to try making some roast beef with it. I rubbed it last night with Pepper, Accent, Garlic & Onion Powder and Montreal Steak seasoning. Today it went in the smoker at 225-250 until it hit 140 then I pulled it and let it rest in foil then I will cool it in the fridge and slice it tomorrow. I can't wait to try this roast beef on sandwiches.
And finally we have my sour cream and chive stuffed fatty. It has been a long long time since I have done a fatty so I figured I would throw one on. I make a box of Sour cream and chive scalloped potatoes and wrapped it in the Jimmy Deans hot sausage and wrapped it in Bacon. Here are some pictures.
This is the roast I was working with.
The roast all rubbed up and ready to rest in the fridge for the night.
The chickens all rubbed up waiting to go into the smoker.
Here is the load that is going into the UDS.
The birds are removed at 165 and ready to hang out in the oven for a few hours.
The roast cut in half and going into the fridge to chill until I slice them tomorrow.
And last but not least here is the fatty cut in half and going into the fridge for snacking.
Its been a fun Sunday afternoon smoking meat, watching football and surfing the smoking forums. Thanks for looking. I will have sliced roast beef and pulled chicken pictures tomorrow.
Updated pictures:
Here are the birds after they are coming out of the oven and they are ready to be pulled.
Here is what I had after it was all pulled. I think I had three nice size vacuum bags for the freezer.
All of the rest of it went into the stock pot for some smokey chicken soup.
Here is a shot of my roast beef loot.
A close up shot.
All of these are going into the freezer.
The roast beef tastes great but I was hoping for just a tad more season flavor. Next time I think I am going to put more rub on it or maybe come up with an injection to get a little more seasoning into the middle of the meat. I can't wait to use some of this up in the next few weeks while deer hunting. I have a good stock pile of smoked sliced roast beef, chicken and corned beef in the freezer for hunting and ice fishing.
Next we have a Eye of Round roast that has been in my freeze since last winter that I have been meaning to make dried beef out of but haven't gotten around to it so I decided to try making some roast beef with it. I rubbed it last night with Pepper, Accent, Garlic & Onion Powder and Montreal Steak seasoning. Today it went in the smoker at 225-250 until it hit 140 then I pulled it and let it rest in foil then I will cool it in the fridge and slice it tomorrow. I can't wait to try this roast beef on sandwiches.
And finally we have my sour cream and chive stuffed fatty. It has been a long long time since I have done a fatty so I figured I would throw one on. I make a box of Sour cream and chive scalloped potatoes and wrapped it in the Jimmy Deans hot sausage and wrapped it in Bacon. Here are some pictures.
This is the roast I was working with.
The roast all rubbed up and ready to rest in the fridge for the night.
The chickens all rubbed up waiting to go into the smoker.
Here is the load that is going into the UDS.
The birds are removed at 165 and ready to hang out in the oven for a few hours.
The roast cut in half and going into the fridge to chill until I slice them tomorrow.
And last but not least here is the fatty cut in half and going into the fridge for snacking.
Its been a fun Sunday afternoon smoking meat, watching football and surfing the smoking forums. Thanks for looking. I will have sliced roast beef and pulled chicken pictures tomorrow.
Updated pictures:
Here are the birds after they are coming out of the oven and they are ready to be pulled.
Here is what I had after it was all pulled. I think I had three nice size vacuum bags for the freezer.
All of the rest of it went into the stock pot for some smokey chicken soup.
Here is a shot of my roast beef loot.
A close up shot.
All of these are going into the freezer.
The roast beef tastes great but I was hoping for just a tad more season flavor. Next time I think I am going to put more rub on it or maybe come up with an injection to get a little more seasoning into the middle of the meat. I can't wait to use some of this up in the next few weeks while deer hunting. I have a good stock pile of smoked sliced roast beef, chicken and corned beef in the freezer for hunting and ice fishing.
for the trinity of meats!
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Beautiful Stuff Ross 
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