Now that looks like a samichSo I decided to do a chuckie on the smoker today. Got a 5lb chuck roast from the local butcher yesterday, salted it well and left it wrapped in the fridge overnight. This morning seasoned it with a layer of smoked paprika, a layer of garlic powder and some black pepper. Threw it on the pellet smoker for about 4 hours. Took it out, put it in a pyrex dish and covered tightly with foil, threw in the oven at 325 for a couple hours, dropped it down to 250 for another hour or two, then down to 170 to hold for an hour or so.
Pulled it apart, threw it on a toasted bun. Sauteed some green bell pepper and onion in some butter, chopped garlic and S&P. Threw in some sliced jalapenos about halfway through.
Topped the whole thing with a few slices of a hot pepper American cheese and broiled it in the countertop oven.
Sorry... the only pic I took before I devoured it with some salt & vinegar potato chips;
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