I'm smoking some chuck roasts now to make those sandwiches markaberrant posted a couple of days ago.
I made another batch of this yesterday.
Brined the chuck first in 1L of thick and malty RIS with 2 tbsp salt and 1tbsp brown sugar (my standard brine ratio).
Smoked for 3 hours, then wrapped in foil and finished in the oven.
While this was going on, I sauteed the onions, peppers and garlic, then added the leftover brine, pureed, and reduced it down to a thick sauce.
Pulled the beef, added the sauce, and took it to our homebrew club's potluck dinner. There wasn't any left to take home! *** I did keep a little at little at home for tonights dinner. Yum.
Next up is turkey pastrami. Anyone done it before? I picked up an awesome deli slicer (Chef's Choice 609) on my recent trip to the US, does a beautiful job on my beef pastrami, need to try something else.
Now I just remembered we have another potluck next Saturday, so I'll probably have to make some more BBQ. Maybe I'll do pulled pork, the debate will be whether to do my vinegar sauce or mustard sauce. Sweet tomato sucks!