I had 2 chuck roasts with Oak Ridge BBQ rub and I was going to try smoked Mac n Cheese. 1 chuck roast I let get a little higher internal temp so I could shred it....the other I pulled at 195 internal temp and cut it up into chunks for burnt ends. Reapplied rub to the burnt ends and a little BBQ sauce and they went back in the smoker for another hour.
Enjoy the pics



The 2 chucks wrapped in foil, and I cut up strips of sirloin steak for the mac n cheese...put them on the smoker for 20 mins. Gave the mac a nice bold flavor!


Added in the sirloin...then back to the smoker



The burnt ends...



The shredded chuck roast




All very good, my only regret was not making dessert hahahaha

DUDE! Looks great! Can you give a few more specifics on cooking time and temps and that mac and cheese!!

Yes sir!
I put the chucks on first because they were going to take the longest. For my chuck roasts and briskets i'll generally double wrap in aluminum foil when the internal temp hits 165*. Sometimes I don't wrap my briskets at all but that's another discussion for another day. Once they chucks were rubbed and on the smoker, I used a 16 oz package of extra sharp cheddar cheese and an 8oz block of pepper jack, along with some chives. Melted that down....added in cut up smoked sirloin and mixed. I put that on the smoker as well. Once my chucks hit 165*, I wrapped them in foil and waited. Occasionally stirring the mac and cheese. The first chuck hit 195 so I pulled it off and cut it up into cubes...re-applied rub and back in the smoker. The other chuck I was waiting for it to just fall apart....so it was going to stay in the foil until that happened. At this point I don't cook by time or temperature. I just go by doneness of the meat. For the chuck to fall apart the internal temp needs to get up around 210-215 I believe.

All in all, this took about 6 hours. I kept my smoker right at 250-275 degrees. When I knew I had about an hour left before the one chuck would fall apart, I pulled the mac and cheese off and added another 16 oz package of that cheese along with a can of cheese soup. Then back in the smoker to melt it all down. When it was done I poured about a half cup of heavy whipping cream on the mac and cheese for creaminess.

That looks aweful!!!

I'll have to try that smoked mac N cheese. Mac N cheese is my favorite dish! It all looks great!

Never thought about smoking mac and cheese looks good

LOL ... I have a friend that is fairly new to smoking and recently got a 16 inch LyfeTyme pit with vertical smoker similar to my big one. He has gone nutso with smoking everything you could ever think about. One that caught me off guard that I got to try was Pace brand salsa... he took one mild and one medium heat Pace salsa, dumped in can drained of black beans and a can of drained yellow corn, mixed all together, poured in aluminum foil pan, slipped in the smoker for a couple of hours stirring occasionally ... dang it was good!

My next thing is try pizza. I really like smoked hard-boiled eggs too!

That looks great. I'm hungry now.

I smoked a pork butt and two racks of baby backs sunday..

Haven't done it in a while but we used to cut up hang down and smother it in pace or whatever hot sauce we had. Throw it on your hot spot while your cooking and give it a few hours.

I'm doing mac on the grill today! Instead of the pepperjack I'm doing sharp and ghouda. Sometimes I'll do pepperjack or parmesan, it's always a hit. Gonna have to try the beans and pace. Looks good!

Gimme the ends!!

I'm gonna try that Mac and cheese

I'm going to try that mac 'n cheese. It looks awesome. I've never seen it made that way before. I could definitely see making it with some gouda and fontina to go with the cheddar. I think I'd go with a traditional bechamel instead of the soup though.