In a smoker that is.
Started out with a 2.5 pound chuck roast. Gave it a bath of worcestershire sauce, salt and pepper. And put it in the smoker at 250 degrees using comp blend pellets for 5 hours. Pulled at 160 and panned with beef broth. Covered in foil. And put in a 325 oven for 2 hours.
Pulled at 210 when it was probe tender.
The smell was incredible! Then I rough sliced. And put back in broth. These are going to get shredded and turned into french dip. Can't wait!
Started out with a 2.5 pound chuck roast. Gave it a bath of worcestershire sauce, salt and pepper. And put it in the smoker at 250 degrees using comp blend pellets for 5 hours. Pulled at 160 and panned with beef broth. Covered in foil. And put in a 325 oven for 2 hours.
Pulled at 210 when it was probe tender.
The smell was incredible! Then I rough sliced. And put back in broth. These are going to get shredded and turned into french dip. Can't wait!