The BBQ Pit Blog

Peach Wood Smoked Chicken on the Weber - Indirect Heat

It had been a while since I had used my Weber Grill so the the boys and I decided to smoke some chickens over the weekend.  We ended up having to do some inventory of our dry rub and BBQ sauce ingredients before we got started. 

The boys helped make our red sauce and the dry rub that we put on the chickens.  Although they love to tell their friends about how good the BBQ they cook tastes, they also follow the BBQ Code of Honor to never reveal the secret recipes for our sauce and dry rub :o)

We started out with 2 whole chickens and put the dry rub on them.  We then put charcoal on one side of the Weber Grill and placed the 2 chickens on the opposite side of the Weber Grill creating the Indirect Heat method.  The following link -  Difference between direct & indirect cooking - will give you some great information about the differences between direct and indirect cooking. 

We added a couple of chunks of Peach Wood and then cooked the chicken on the Weber about 3 hours.  The Birds were ready once the breast meat reached 160 degrees and the legs are easy to "shake". 

We are looking forward to our next opportunity to smoke some more BBQ this weekend and start to do some practice runs cooking ribs and chicken for the upcoming Birmingham Habitat For Humanity BBQ Contest in June.

7 Bone Chuck Roast - It is a good day to eat meat!

This past weekend I decided to cook a 7 bone chuck roast on my Traeger Grill.  Recipe Tips Website defines the 7 Bone Chuck Roast as a crosscut beef roast from the shoulder blade portion of the chuck primal. It gets its name from the crosscut of bone within the roast that is shaped like a "7". The 7-bone roast is one of the most popular for pot-roasting.

When this cut of meat is smoked properly, it is "fall apart" good and tastes completely different then the typical pot roast this cut of meat has traditionally been used for over the years.  

This 7-bone roast weighed in at 5 pounds and required about 5 hours of smoking time.

I used a dry rub that consisted of Paprika, Seasoning Salt, Garlic Powder, Pepper, and Sugar.  I also used Pecan pellets in the Traeger Grill to give the meat a great flavor.  Pecan adds some great flavor to meat that is a mild, nutty and sweet flavor all mixed into one.  I like to use it when cooking pork or beef due to its unique flavor. 

In this photo I have put the dry rubbbed roast on the Traeger Grill and am about to set the temperature to smoke the roast at 250 degrees for the next 5 hours. 

While this roast smoked I made a horseradish sauce for dipping the meat in once ready to serve.  I like to mix a 1/4 cup of sour cream with a 1/4 cup of mayonaise.  I then add 1 to 2 tablespoons of horseradish and mix.  The more horseradish the hotter the sauce.

Once the roast has smoked for 5 hours I was able to pull some of the meat into pieces with a fork and other areas of the roast were sliced.   The smoke set into the roast very well adding a great Smoke Ring to the meat.