Extremely Satisfied

[Okiejoebronco25]

I usually buy 1/2 beef share every year which I get about (4) chuck roast . Usually I do in pressure cooker and be like a really good pot roast. Well I am so happy how it turned out today in my new Oklahoma Joe Bronco. Kinders The Blend (SPG) 6 hours at 250( according to bronco gauge) 2 hours wrapped, 2 hour rest in cooler. Super tasty n tender. No longer mind having 4 roast with each cow.

 

[JLinza]

Looks great, nice ring

 

[Redicans]

Yep a favorite for sure!! Looks Great!!

 

[Fueling Around]

Looks good. There is a lot of chuck cuts from the shoulder.

I usually buy 1/2 beef share every year ...

Do you get a brisket out of the the half?

 

[BrianGSDTexoma]

Great looking chucky!

 

[Astralogics]

That looks great! Smoked chuckies are a regular for me.

 

[Okiejoebronco25]

Looks good. There is a lot of chuck cuts from the shoulder.

Do you get a brisket out of the the half?

In 4 half’s Ive gotten flats 3 times and point once. Usually around 4-5#

 

[Okiejoebronco25]

Looks good. There is a lot of chuck cuts from the shoulder.

Do you get a brisket out of the the half?

 

[ronf]

Nice. Looks great.

 

[bigfurmn]

Ii love taking a chuckie up to 200 or so and pulling it. After a few weeks ago so do my coworkers . If you haven't tried pulled beef give it a shot. It's really good.

 

[Okiejoebronco25]

Ii love taking a chuckie up to 200 or so and pulling it. After a few weeks ago so do my coworkers . If you haven't tried pulled beef give it a shot. It's really good.

 

[bigfurmn]

Sorry my phone was just spinning on the pictures. Looked sliced. Sorry.

 

[chilerelleno]

YUM!

 

[Chris_in_SoCal]

Looks great. That is something a pressure cooker can never do.

 

[edmonds]

Looks good. Chuck roasts are fattier and good for pulling. Arm roasts are leaner and work better for slicing.
Did you ask for boneless roasts? My processor leaves the bone in.

 

[Fueling Around]

...
Arm roasts are leaner and work better for slicing.
...

When I find an arm roast on sale they go in the grind for sausage. Great beefy flavor and I have lots of beef fat to mix.

 

[Okiejoebronco25]

T

Looks good. Chuck roasts are fattier and good for pulling. Arm roasts are leaner and work better for slicing.
Did you ask for boneless roasts? My processor leaves the bone in.

the place I get it you don’t do a cut sheet. It is what it is. Some variation in steaks though by request. Currently looking for new supplier