Dirtysanz12
New member
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- 3
- Grill(s) owned
- Stampede
What you know about that Johnny Ray’s???Picked up a great looking chuck roast, lots of marbling. Trimmed last night, rubbed with Kosmos Honey Killer Bee and put in fridge overnight. Put on the Bull set at low smoke for an hour or so. I put on the top rack with a pan under to catch the drippings. Turned up to 225 until meat temp hit 190. Brought in and cut into pieces, sprinkled a little more rub, brown sugar, a little butter and sauced with Johnny Ray's Bourbon Peach (Mount Holly, NC). Stirred up good, with the drippings, and back on smoker for another hour or so, stirring every 20 min or so. Really really good!