Pulled Chuck Roast again!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
Glenburn, North Dakota
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.


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.


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


Pulled beef on a French loaf bread.


Some mushrooms from the 9 hour burgundy mushroom recipe added.


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

Thanks for looking!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads