New Redneck Christmas Tradition


My wonderful wife decided a few days ago that she was tired of the traditional Christmas dinner. This year she just plain got tired of turkey and mashed potatoes and wanted to try something different. She wanted to do prime rib roast in the smoker. However, when we went to the store and found that a small roast was going for $55 . . . we about passed out. Now I don’t know if that is a good price or not, but it was definitely out of our comfort zone. So we decided that would would start a new redneck Christmas dinner tradition.

Since we both love good barbecue, she picked up a nice sized pork butt and a beef roast. I also picked up a small salmon fillet for my grand daughter since I had promised her that the next time I smoked something I would smoke her some salmon. Anyway, the wife (since she is the boss) decided that I would smoke the pork butt and beef roast and this would be the makings of our new tradition. We haven’t quite figured what sides are going to go along with this new redneck tradition, but she is going to make some homemade bread.

meat-thumbSo . . . as usual, she got the meat ready this morning before she headed off to work and put it back in the fridge until I was ready to start the smoking process. Because it was raining this morning, was suppose to stop then be spotty showers all day, I decided to break out the electric smoker because I could move it under the porch and keep it out of the rain.

If you have read my review of my Masterbuilt Electric Smoker then you understand that up until now I have not been real impressed with this smoker other than for salmon. However, with the potential of rain on and off all day, I didn’t really have much of a choice.

After I got the electric smoker moved under the porch, I set about getting some charcoal briquettes going. Keep in mind that I do this in an attempt to get more smoke out of this particular smoker. Anyway, I got about half-a-dozen briquettes going in my small chimney (I really have got to make a smaller chimney if I am going to be using the electric smoker more often). While the briquettes were heating up I got some aluminum foil and made a pouch for wood chips to go on top of the briquettes. Seems that I have let my supply of hickory wood chips run out so I ended up going with mesquite chips.

beef-roast-done-thumbAt about 11:00 am, after letting the smoker reach around 200°F, I got the meat into the smoker and let it start doing its thing.

At around 2:00 pm I checked to see how the briquettes and wood chips were doing. It was time to change out the charcoal and add more wood so I got another half-dozen briquettes going and decided that I was going to just add some hickory wood chunks I had for the rest of the smoking process.

At about 5:00 pm, after the beef roast had hit an internal temp of 155°F, it come out of the smoker, got wrapped in some heavy duty foil and set aside to rest. I am not real sure, but since this my first attempt at smoking a beef roast, I am not real sure how this is going to come out. It will be sitting in the fridge until Christmas day when it will get heated up and served – assuming it is edible.

At about 6:00 pm the pork butt had hit an internal temp of 160°F, it was wrapped in heavy duty aluminum foil and put back into the smoker to finish cooking. I took out the small loaf pan I use for briquettes in the electric smoker and figure it will maybe take another 3 or 4 hours before it hits an internal temp of somewhere between 195°F and 205°F.

At about 10:30 pm the butt hit an internal temp of 203°F so it was time to take it out of the smoker and let it rest and cool down. I don’t know how good this is going to turn out, but boy does it smell good!

Since this is to be part of our new Christmas dinner tradition, it will be Christmas day before I get to find out how well . . . or how bad . . . the beef roast and pork butt turned out. I will post an update either Christmas day or over the weekend.

Until then, I hope everyone has a Merry Christmas!!!

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