Pulled Chuck Roast again!

[mossymo]

Started out this time with a couple of chuck roasts seasoned with Tatonka Dust, smoking with a blend of oak/hickory/cherry with a smoke boost from the tube smoker loaded with the same wood flavors and the Yoder running 250º.

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• mossymo
• Mar 10, 2014

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Brought the chuck roast to 160º before placing in a pan with the 9 hour burgundy mushroom broth covered with foil, when it reached 180º the roast was flipped over in the broth to keep the juices in the roast. Then it was brought to 205º and pulled from the grill to rest for about an hour before pulling.

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• mossymo
• Mar 10, 2014

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Pulled chuck roast back in the disposable foil pan with the broths juices.

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• mossymo
• Mar 10, 2014

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Pulled beef on a French loaf bread.

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• mossymo
• Mar 10, 2014

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Some mushrooms from the 9 hour burgundy mushroom recipe added.

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• mossymo
• Mar 10, 2014

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and finally here it is plated after it was toasted and shredded Italian cheese melted...

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• mossymo
• Mar 10, 2014

Thanks for looking!

 

[pc farmer]

Man that looks great. I need to do one now.

 

[woodcutter]

That is some nice beef!