YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
INGREDIENTS
- 2-4 lb chuck roast
- Salt & pepper or favorite beef rub (Killer Hogs AP & Plowboys Bovine Bold)
- 1 packet dry ranch seasoning
- 1 packet dry Au Jus seasoning
- 1 stick unsalted butter
- 1/2 jar sliced peperoncinis & juice
- 4-6 whole peperoncinis
INSTRUCTIONS
- Lightly season roast with salt & pepper or your favorite beef rub. Set up the Yoder Smokers YS640 at 180° and roast for 2 hours.
- Put the roast in a foil pan and add. 1 packet dry ranch seasoning. 1 packet dry Au Jus seasoning. 1 stick unsalted butter. 1/2 jar sliced peperoncinis & juice.4-6 whole peperconinis.
- Cover the pan with foil and return to the smoker. Raise the cooking temperature to 275° and cook for another 3 hours. When roast is fork-tender, remove from smoker and vent foil for 30 min to allow roast to cool.
- Shred roast to desired chunks and serve on hoagie rolls, slider buns or over mashed potatoes
INGREDIENTS
- 2-4 lb chuck roast
- Salt & pepper or favorite beef rub (Killer Hogs AP & Plowboys Bovine Bold)
- 1 packet dry ranch seasoning
- 1 packet dry Au Jus seasoning
- 1 stick unsalted butter
- 1/2 jar sliced peperoncinis & juice
- 4-6 whole peperoncinis
INSTRUCTIONS
- Lightly season roast with salt & pepper or your favorite beef rub. Set up the Yoder Smokers YS640 at 180° and roast for 2 hours.
- Put the roast in a foil pan and add. 1 packet dry ranch seasoning. 1 packet dry Au Jus seasoning. 1 stick unsalted butter. 1/2 jar sliced peperoncinis & juice.4-6 whole peperconinis.
- Cover the pan with foil and return to the smoker. Raise the cooking temperature to 275° and cook for another 3 hours. When roast is fork-tender, remove from smoker and vent foil for 30 min to allow roast to cool.
- Shred roast to desired chunks and serve on hoagie rolls, slider buns or over mashed potatoes
