u/daCold_Brew45

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

I brined the swordfish in water seasoned with salt, raw sugar, chili seasoning (I make it), & adobo powder for 4 hours. Then I rinsed the brine off the fish, dried it off and left it uncovered in the fridge to form a pellicle. Right before I put the fish on the smoker I seasoned it again with olive oil, the adobo powder & my chili seasoning. I smoked the swordfish on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 300F on the top rack for 30 minutes. I basted the fish in a mix of red wine, orange juice, lime juice, crushed garlic, salt & butter (lots of butter). After the 30 minute mark I placed the swordfish directly over the coal basket to achieve a nice sear on the fish. I finished the swordfish at 140F internal temperature and served it with grilled Brussel sprouts & cilantro rice. If you’re scared to do fish on the smoker/grill this is a great one to start with, it’s mild, takes on flavor well & won’t fall apart easily.

I brined the swordfish in water seasoned with salt, raw sugar, chili seasoning (I make it), & adobo powder for 4 hours. Then I rinsed the brine off the fish, dried it off and left it uncovered in the fridge to form a pellicle. Right before I put the fish on the smoker I seasoned it again with olive oil, the adobo powder & my chili seasoning. I smoked the swordfish on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 300F on the top rack for 30 minutes. I basted the fish in a mix of red wine, orange juice, lime juice, crushed garlic, salt & butter (lots of butter). After the 30 minute mark I placed the swordfish directly over the coal basket to achieve a nice sear on the fish. I finished the swordfish at 140F internal temperature and served it with grilled Brussel sprouts & cilantro rice. If you’re scared to do fish on the smoker/grill this is a great one to start with, it’s mild, takes on flavor well & won’t fall apart easily.

I brined the swordfish in water seasoned with salt, raw sugar, chili seasoning (I make it), & adobo powder for 4 hours. Then I rinsed the brine off the fish, dried it off and left it uncovered in the fridge to form a pellicle. Right before I put the fish on the smoker I seasoned it again with olive oil, the adobo powder & my chili seasoning. I smoked the swordfish on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 300F on the top rack for 30 minutes. I basted the fish in a mix of red wine, orange juice, lime juice, crushed garlic, salt & butter (lots of butter). After the 30 minute mark I placed the swordfish directly over the coal basket to achieve a nice sear on the fish. I finished the swordfish at 140F internal temperature and served it with grilled Brussel sprouts & cilantro rice. If you’re scared to do fish on the smoker/grill this is a great one to start with, it’s mild, takes on flavor well & won’t fall apart easily.

I brined the swordfish in water seasoned with salt, raw sugar, chili seasoning (I make it), & adobo powder for 4 hours. Then I rinsed the brine off the fish, dried it off and left it uncovered in the fridge to form a pellicle. Right before I put the fish on the smoker I seasoned it again with olive oil, the adobo powder & my chili seasoning. I smoked the swordfish on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 300F on the top rack for 30 minutes. I basted the fish in a mix of red wine, orange juice, lime juice, crushed garlic, salt & butter (lots of butter). After the 30 minute mark I placed the swordfish directly over the coal basket to achieve a nice sear on the fish. I finished the swordfish at 140F internal temperature and served it with grilled Brussel sprouts & cilantro rice. If you’re scared to do fish on the smoker/grill this is a great one to start with, it’s mild, takes on flavor well & won’t fall apart easily.

I brined the swordfish in water seasoned with salt, raw sugar, chili seasoning (I make it), & adobo powder for 4 hours. Then I rinsed the brine off the fish, dried it off and left it uncovered in the fridge to form a pellicle. Right before I put the fish on the smoker I seasoned it again with olive oil, the adobo powder & my chili seasoning. I smoked the swordfish on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 300F on the top rack for 30 minutes. I basted the fish in a mix of red wine, orange juice, lime juice, crushed garlic, salt & butter (lots of butter). After the 30 minute mark I placed the swordfish directly over the coal basket to achieve a nice sear on the fish. I finished the swordfish at 140F internal temperature and served it with grilled Brussel sprouts & cilantro rice. If you’re scared to do fish on the smoker/grill this is a great one to start with, it’s mild, takes on flavor well & won’t fall apart easily.

I brined the swordfish in water seasoned with salt, raw sugar, chili seasoning (I make it), & adobo powder for 4 hours. Then I rinsed the brine off the fish, dried it off and left it uncovered in the fridge to form a pellicle. Right before I put the fish on the smoker I seasoned it again with olive oil, the adobo powder & my chili seasoning. I smoked the swordfish on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 300F on the top rack for 30 minutes. I basted the fish in a mix of red wine, orange juice, lime juice, crushed garlic, salt & butter (lots of butter). After the 30 minute mark I placed the swordfish directly over the coal basket to achieve a nice sear on the fish. I finished the swordfish at 140F internal temperature and served it with grilled Brussel sprouts & cilantro rice. If you’re scared to do fish on the smoker/grill this is a great one to start with, it’s mild, takes on flavor well & won’t fall apart easily.