Sunday Smoking - Chuck Roast and Texas Red

I got a couple chuck roasts to smoke. The smaller one is just for eating. The bigger one was smoked for a couple hours and then diced up to make Texas red chili (my first attempt at this). And now the pics...

Seasoned and ready for the smoker.


Dried peppers for the Texas red being rehydrated and blended into the chili paste.




Pulled the first roast off the smoker after 2 1/2 hours and diced it up for the chili.



Threw on some deer sausage and boudin to snack on while I was cooking.


Now to assemble the chili - started by cooking down some onion, jalapeno and serrano peppers.


Threw in the meat and the chili paste and cooked that together for a couple minutes.




Threw in some beef stock and a beer.




While that's simmering away, I pulled the other chuck roast and have been snacking on it.


And now the final product - a bowl of red with diced onions, shredded cheddar and a dollop of sour cream.