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Pulled Chuck Roast - Page 2

post #21 of 35
Quote:
Originally Posted by Argo View Post


There's a place about 20 mins west of here called Rubbin Buttz BBQ that makes a Hillbilly Philly,they take chopped brisket, thick cut bacon, and the usual filling for a philly Cheesesteak and put it all on  a eight inch toasted hoagie oh so good. drool.gif

That sounds incredible... Like the sandwich of my dreams... I too am drooling imagining such a creation. Clever name too!
post #22 of 35
Quote:
Originally Posted by Argo View Post
 


There's a place about 20 mins west of here called Rubbin Buttz BBQ that makes a Hillbilly Philly,they take chopped brisket, thick cut bacon, and the usual filling for a philly Cheesesteak and put it all on  a eight inch toasted hoagie oh so good. :drool

sounds awesome

post #23 of 35

How did I miss this post.....that looks awesome.

post #24 of 35
That looks very good !! drool.gif Dang !
post #25 of 35
Looks fantastic, think I'll try that this Saturday. Excellent job!
post #26 of 35

Wow, impressive. I showed my wife and she said to copy the recipe.

Good job

post #27 of 35
Quote:
Originally Posted by MossyMO View Post


These mushrooms are really worth the time and if you can save some broth it works excellent to finish a roast off with as I did with the chuck roast.

9 Hour Burgundy Mushrooms

4 pounds white button mushrooms
1 liter Burgundy wine
2 cups boiling water
1/2 pound butter (yes butter not the fake stuff!)
2 teaspoons Worcestershire sauce
1.25 teaspoon dill
1.5 teaspoon ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic whole ( I use big cloves...so...more if you use smaller ones)

Clean mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.

Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.

Remove the lid, and then continue cooking, uncovered, for 3 hours.
 

Mossy Mo!
I tried the recipe, these mushrooms are truly amazing. I followed the recipe exactly except I used a slow cooker after the boil. I got everything going in a pot on the stove and once it started to boil moved it to the slow cooker to simmer covered for six hours. Since I was using the slow cooker I started later in the day when I had time because I knew I could take this late into the night unattended. So, six hours put me at about midnight and the house smelled ohhhhhh soooooo gooooooood! Then I uncovered them, set the alarm for 3am and went to bed. When the alarm went off the first thing I noticed was the smell in the house, the next thing I noticed was how I was starting to drool, haha! The smell was amazing, so of course I tried one when I went down to shut them off. Ok, I tried a couple ..... alright already, so it was a bunch of them, sheesh, cut a guy a break will ya!  What can I say other than for sure these will be a regular addition to our diets from now on. Nice job, very nice job, thanks for sharing!

post #28 of 35

I don't know how I missed this one, Sandwiches look great!

post #29 of 35
Thread Starter 
Quote:
Originally Posted by alexhortdog95 View Post

I tried the recipe, these mushrooms are truly amazing. I followed the recipe exactly except I used a slow cooker after the boil. I got everything going in a pot on the stove and once it started to boil moved it to the slow cooker to simmer covered for six hours. Since I was using the slow cooker I started later in the day when I had time because I knew I could take this late into the night unattended. So, six hours put me at about midnight and the house smelled ohhhhhh soooooo gooooooood! Then I uncovered them, set the alarm for 3am and went to bed. When the alarm went off the first thing I noticed was the smell in the house, the next thing I noticed was how I was starting to drool, haha! The smell was amazing, so of course I tried one when I went down to shut them off. Ok, I tried a couple ..... alright already, so it was a bunch of them, sheesh, cut a guy a break will ya! 
 What can I say other than for sure these will be a regular addition to our diets from now on. Nice job, very nice job, thanks for sharing!

Great to hear you like the mushrooms! We have done quite a few batches freezing the mushrooms for future cooks and also saving and freezing the broth for for future beef cooks. Haven't done it yet but I am thinking the broth will be excellent for the foiling stage for a brisket!
post #30 of 35
Giving it a try today. I've got two roasts ( about 5lbs. Total) on the egg. Planning to pull them and mix with some sauteed onions, mushrooms and tomatoes. We'll see how they turn out!
post #31 of 35
sorry for pulling up older threads but those look great. I have a couple of chuck roasts I'm looking to smoke this weekend and am looking for ideas. thanks for posting! nice job!
post #32 of 35
Thread Starter 
Quote:
Originally Posted by MrGriz View Post

Giving it a try today. I've got two roasts ( about 5lbs. Total) on the egg. Planning to pull them and mix with some sauteed onions, mushrooms and tomatoes. We'll see how they turn out!

Did you post yours? I went and looked and can not find it...

Quote:
Originally Posted by IAShane View Post

sorry for pulling up older threads but those look great. I have a couple of chuck roasts I'm looking to smoke this weekend and am looking for ideas. thanks for posting! nice job!

Looking forward to see yours posted!
post #33 of 35

I can attest to the 9 hour mushrooms... made them with a prime rib and they are amazing...

 

post #34 of 35

I just did this recipe last night, minus the burgundy mushroom sauce. Supplemented the sauce with one cup beef stock and 1/4 cup Worcestershire sauce per pan (I did two chuckies)

 

Slightly modified....put both on at 250 until IT of 260 degrees. Aluminum panned both and added juice described above. Foiled and returned to smoker. Pulled off when IT hit 203. Set to rest for about 30 minutes. Drank another IPA.

 

Both pulled great and I made the sandwiches. If you like mushrooms, add them to the pepper and onion mix. Don't forget to EVOO your bread before adding the mixture for added flavor. Damn good eating. 

 

Sorry no Q view. 

post #35 of 35

That looks amazing I'm going to have to try that.

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