One of each brisket, pork butt and chicken.

Everybody rubbed and ready to go….except chicken.  She’s still chillin in the fridge, slllloooowly thawing.  I hope she’s ready by morning!

At first, I wasn’t sure about this as it is not what one would consider normal BBQ fare.  Then one day at the grocery store meat counter I found myself inspecting the chuck roasts and thinking that we cook this cut of meat “low and slow” when it used to make a pot roast, so it should work in the smoker.  I grabbed a 2 pack of nice looking chucks and headed home.

My first concern was that normally I braise (cook in liquid) this cut of meat when we cook it and thought that it might dry out on the smoker.  I planned on using my beef rub, so brining would make it too salty, so I started a marinade.

1 cup of water
2-teaspoons of beef base (a bullion paste)
1-tablespoon Worcestershire sauce
1-tablespoon soy sauce
1-teaspoon garlic powder
1-teaspoon onion powder

I placed both roasts in a zip top bag, poured in most of the marinade (the rest I put in a sealable container for later) closed the bag, placed in a pan, just in case the bag leaked and put it in the fridge overnight.  Every couple of hours I mushed the bag around a bit to make sure everything was getting nice and covered.

The next morning, I pulled out the meat to let it start coming up to room temp and went out to start the smoker.  Once back inside, I pulled out the roasts and placed them on a foil lined tray and patted dry.  Next I took the reserved marinade and injected it in to the roasts.  My hope was to prevent drying.  A good rub down came next, then out to the smoker. I cooked them at 250º with a combination of oak and hickory until they reached 170º, then foiled and back on until 195º, take off the smoker and let rest covered for at least 10 minutes.

Now they didn’t pull apart like I had hoped, should have left them on a little longer, however my lack of leftovers seems to indicate that I have a winner.

“For extraordinary heroism, distinguished service, and devotion above and beyond the call of duty. During the first attack by Japanese airplanes on the Naval Air Station, Kanoehe Bay, on 7 December 1941, Lieutenant Finn promptly secured and manned a 50-caliber machine gun mounted on an instruction stand in a completely exposed section of the parking ramp, which was under heavy enemy machine-gun strafing fire. Although painfully wounded many times, he continued to man this gun and to return the enemy’s fire vigorously and with telling effect throughout the enemy strafing and bombing attacks and with complete disregard for his own personal safety. It was only by specific orders that he was persuaded to leave his post to seek medical attention. Following first-aid treatment, although obviously suffering much pain and moving with great difficulty, he returned to the squadron area and actively supervised the rearming of returning planes. His extraordinary heroism and conduct in this action were in keeping with the highest traditions of the United States Naval Service. ”  
 
    It is unfortunate that we need this level of sacrifice from our fellow countrymen, that blood must be the price of our freedom.  We, as a country can never repay the debt we owe these brave men and women who serve in our armed forces, as all I have to offer is my heart-felt thanks and eternal gratitude.

http://www.huffingtonpost.com/2010/04/23/obama-north-carolina-barb_n_549957.html

http://www.farmlandfoodservice.com/pdf/products/kc_wild_wings.pdf

http://www.ncagr.gov/markets/facilities/markets/asheville/promo.htm

Here’s what you need:

1 rotisserie chicken from your grocery store

2 (8oz)  packages cream cheese softened

1 (8oz) package mozzarella- shredded

bottle of hot sauce brand and amount varies

Pre-heat oven to 350º.   Shred the chicken and put in a large mixing bowl.  Cube cream and add to bowl.  Now the hard part… the hot sauce.  Anyone who knows a thing about wings  knows that TRUE buffalo wings are made with Franks hot sauce, but that is up to you.  The amount will vary by how hot you want it.  As the chicken is already cooked, you can taste until you get the heat right.  Mix in the Mozzarella cheese and pour into a baking dish.  In to the oven for about 20 minutes, until cheeses melt.  Move to your favorite football shaped serving dish and serve with tortilla chips.