ChefTex Kitchen

Smoked a wagyu chuck roast yesterday and it turned out awesome! We liked it as much, if not more, than brisket. The texture and flavor was more like a beef rib. I used chick-fil-a sauce for a binder and then a heavy dose of Black Bull Rub. Smoked it at 250 for 4-5 hours until it reached 165 degrees. Wrapped it in butcher paper with butter and Roasted Garlic Butter Seasoning. Continued on the smoker for around 2.5-3 more hours until it got to 202. Let it rest for 2 hours in a semi warm oven before slicing and eating. I'll definitely be doing this again, highly recommend.

Super Bowl Sunday is right around the corner. Check out these recipes for some great food to make for the weekend!

Smokey Apple Pulled Pork Sandwich
Candy Apple Brown Sugar Baby Back Ribs
Smoked Brisket
Brisket Queso
Tex-Cajun Grilled Wings
Jalapeno Popper Smoked Chicken Salad
ChefTex Smoked Jalapeno Brisket Sandwich
Fajita Tacos with Street Corn and Avocado-Jalapeno Crema
Honey Bourbon Party Ribs
Smoked Spatchcock Chicken with Texas Gold Garlic Butter
Pulled Pork & Smoked Pimento Cheese Sandwich on Texas Toast
Candy Apple Pork Belly Burnt Ends

Recipes are in the captions of the pictures.

Comment or private message to order some rubs and sauces.

Christmas Boxes will start to get delivered early next week. If you haven't ordered yet, you still have time. Place orders by the end of this week!