Shredded Beef - chuck roast low/slow on Santa Maria grill

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edmonds

Meat Mopper
Original poster
Dec 6, 2020
261
484
Huntsville, AL
3.5 lb chuck roast (Dexter), dry brined overnight, then dusted with Peppered Cow rub before cooking.
Cooked at 250F on Santa Maria grill over lump charcoal with some hickory splits off to the sides.
Roast was turned every 30 min, and covered with a dome lid to trap smoke and provide some convective cooking.
After 4 hours IT was 170 and bark looked good, so wrapped with pink butcher paper.
Cooked on grill for another hour, then moved to oven at 275F for final 2 hours.
Probe tender at IT = 202F, removed from oven for 30 min, then back into oven to hold at 170F for 1+ hours.
Cooled slightly before shredding, then mixed with sauce made from drippings.
Mighty fine, with a nice smoky beef flavor.


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Thanks for looking.
 

civilsmoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Jan 27, 2015
4,150
5,199
Idaho
That is a thing Of beauty!!!!!!!!

Very nice cook, I’m eating with my eyes
 

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