Decided to try this from the smoker instead of the crock pot. I was not disappointed! Had a couple 3"+ thick roasts in our freezer from the local locker (pic only shows one as the wife told me to put another one in). They were both half - three fourths thawed at the time I put the on the smoker. Just S&P on them and on the smoker for just a tad over two hours at 275. I did that just as they were pretty darn thick. Then into the foil pan with a packet of Hidden Valley Ranch mix and a packet of Au jus mix. Then added the a dozen whole pepperoncini along with the majority of the brine. Covered and back in smoker for two hours. I was really surprised at how much juice and fat rendered out. The one pic show about the only fat that was left after pulling it. Super flavor but then again, I'm a fan of pepperoncini though so I knew it would be good. Put the meat back in the juice and then it was time for sandwiches along with adding more sliced pepperoncini to it. Wife really liked the flavor and the smoky taste that came with it. The only problem was I was getting one out of the pan and it fell back in and splashed all over my shirt, which I had to wash twice to get the grease stains out.
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Topic: Smoked Mississippi Pot Roast (Read 618 times)