The Smoking Barrel Podcast
Unleash the smoky goodness with Grant Full and Cody Barrett!
Dive into the world of smoky flavors, cooking, and aging with your hosts Grant Full and Cody Barrett. We explore the art of smoking meats, cheeses, and spirits, along with the culinary delights you can create with them. From backyard barbecues to gourmet experiments, we cover it all.
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- Expert insights: Learn from Grant and Cody's extensive knowledge and experience in smoking, cooking.
- Engaging conversations: Join us as we discuss the latest trends, techniques, and tools in the world of smoking.
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Whether you're a seasoned smoker or just getting started, "The Smoking Barrel Podcast" is your one-stop shop for all things smoky and delicious.
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The Smoking Barrel Podcast
Red wine braised chuck roast
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Smoked braised chuck roast
* 1/2 bottle red wine
* 32 ounces beef broth
* 1.5 cups brown sugar
* 2 TBSP minced garlic
Bring to boil and mix;
Smoke chuck roast at 270 for 2-3 hours until 150-160 (judge by bark) in a foil "boat" to conserve juice;
Place on bed of red onions in aluminum pan;
Add braising liquid to cover half of roast;
Add pats of butter on top of roast;
Cover pan and place in oven at 250;
Cook to 200 and check for tenderness;
Let rest minimum 30 minutes.