the local supermarket to score some wings and whatever else fell into my basket. I was browsing the beef and as I was staring at the braising beef I was reminded of a recent post on the BBQ Brethren site where a chuck roast was smoked and eventually became pulled beef chili. I discussed the meat with the butcher and 'braising beef' is chuck so I got him to cut me off a decent sized piece.
1.6kg chuck - rubbed with Todd's Dirt, Holy Cow from Meat Church, Jalleluhjah Jalapeno salt and chipotle powder.
I fired up the WSM using the LooftLighter
Smoked with oak at about 270F for two hours then put on top of chopped onions, chipotle in abodo sauce, passata, kidney beans and red, orange and green tomatoes to make the chili and smoked a further two hours
Covered it at the four hour mark and let it ride until it was falling apart, it had about 10 1/2 hours altogether.
Pulled the beef and mixed it in the chili
Very tasty!
