Beef!

It's what's for dinner...

Today I smoked a chuck roast and it was awesome.

I combined a few recipes I found online, made a few substitutions for ingredients I didn't have in the kitchen and gave it a shot... literally!

I started by making a dry rub.

1 T pepper
1 T kosher salt
1 t garlic powder
1 t paprika
1 T Chef Paul's Barbecue Magic

I coated the outside with that mixture and then got started on the marinade...

I injected the roast with a 50/50 mix of Dale's Steak Seasoning and apple juice.

Next I recreated a fat cap for the roast, since it didn't have one of it's own... I covered the top of the roast with bacon.

Here is how it looked before going into the smoker:


And here is how it looked 3 1/2 hours later:


We're going to play around a bit with the cooking time when we do it again. It was probably done 30 minutes before we took it out, but it wasn't dried out at all...

and that was the most awesome bacon I've ever tasted...