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7-Bone Roast

post #1 of 7
Thread Starter 
I got a few of these on "managers specials" the other day. I see they're very similar to chuck, but cut thin.

Has anyone ever tried to cook a few of these like a chuckie and just pull/shred it in the same fashion?

Any other suggestions?
post #2 of 7
Yep...I do em the same way.
post #3 of 7
Funny you ask that, I'm cooking 2 6lb 7bone roasts right now!
I actually prefer the taste of the 7bone because of the bone marrow involved.
I just pulled from the smoker (Hickory/Cherry) and wrapped them in the oven at 225.
Here are a couple preliminary pics, I'll post finished after dinner.

post #4 of 7
Thread Starter 
Those look really good. Gonna have to UDS a couple this weekend
post #5 of 7
The 7 bone chuck is just one of the 7 chuckies out there. Most I see are still fairly thick and pull just fine.

post #6 of 7
Thread Starter 
WHOA @ that link...That answered about a dozen questions I've had over the past few years
post #7 of 7
PDT_Armataz_01_12.gif Me too!! PDT_Armataz_01_37.gif
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