Maybe pulled beef?

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Biloxidman

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Off to a good start. Got a chuck roast marinating in 1/3 cup of soy sauce, 1/3 cup of Worcestershire, 1 teaspoon of crushed garlic and pink Himalayan sea salt. Loaded the Classic with lump and hickory chunks. Going on to about 150 then in a Dutch oven with some stock, taters, carrots and onions for a couple of hours.

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Hour and fifteen in the grill. In the Dutch oven now. I’ll enter if it pulls.

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Added 2 cups of stock and the marinade juice along with a packet of brown gravy mixed in the stock first.


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That is a beautiful hunk of beef. My only issue with is it's way too SMALL! I always ask the meat packer persons to cut them extra extra thick so they are closer to 4 lbs ea. Great eats, and the leftovers make all sorts of goodies.
 
Crusty bread roll and that, yes please
 
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