08-23-2009 09:17 PM
Chuck roast pulled sammy's
Well, I did my first chuck roast today and it was actually pretty darn good. I just put some spicy montreal seasoning and threw her on the drum at 225 until she hit 160 internal temp and foiled it in a pan with some beef broth and French's Ajus.When it reached 200* internal I took it out and let it rest for an hour and then pulled it for some pretty good eats. Nothing fancy just some deviled egg potato salad on the side and a couple...or 5 beers to go with it.:-D
08-23-2009 09:20 PM
08-23-2009 09:22 PM
Pass the plate and pass the beers. Right on!
08-23-2009 09:25 PM
That would take more than 5 beers at my house,sometimes simple is better.
08-23-2009 09:26 PM
nice looking pork
08-23-2009 09:50 PM
Yes...yes...yes, looks excellent!!!
08-23-2009 09:53 PM
That looks tasty, very nice cook.
Bob E Que
08-24-2009 05:20 AM
Gotta love that Montreal Steak spice.
08-24-2009 06:09 AM
08-24-2009 06:29 AM
Originally Posted by
nice looking pork
Pork? :confused: Look again Bro. It's a chuck roast so it's pulled beef.
Very nice job BarberQue. :eusa_clap:eusa_clap:eusa_clap I would hot one of those in a heart beat. :icon_cool
08-24-2009 07:24 AM
08-24-2009 07:54 AM
I'd hit that.
08-24-2009 08:33 AM
Looking real good...simple often is better. Nice job.
08-24-2009 06:36 PM
arseome job, bro! I gotta quit grinding them and try another one on the smoker. Tried it once but was a dismal failure. You've inspired me though!
08-24-2009 06:40 PM
Looks great! I haven't had pulled beef in a long time..hmmm
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