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Chuck Roast (pic heavy)

I've been following these forums for awhile now and for 2013 I'm going to post more.

Here some chuck roast I learned on here and some pork trimming that I threw on the extended grid

Roast was smoked @250 till internal of 160 then foiled with green peppers, onions leeks and Guinness till 200. Chopped up and made like a Greek taco with goat cheese, tomato and tzatziki sauce. image
LBGE, Weber Performer. Located in Franklin County Pa.

Comments

  • BrownieBrownie Posts: 1,023
    Drool.... That looks mighty tasty.
  • Dumb question-- pork trimmings?

    Chuck roast look amazing.


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    XLBGE 
  • Very impressive cook and I bet it tasted as good as it looks.  How long was the roast foiled and at what temp?
    Eggin in SW "Keep it Weird" TX
  • freduc2freduc2 Posts: 69
    I have the R&B oval combo, the extender combo and the foil ring.

    MrCookNurse...they are the scraps left over from cutting spare ribs down to St Louis style. I normally cook them to throw in beans but these just got picked at till gone.
    LBGE, Weber Performer. Located in Franklin County Pa.
  • freduc2freduc2 Posts: 69
    edited January 2013
    Austin. Not sure of the times I think it was about 6 hours total. I just look out the window to the thermometer. Foiled @160 and pulled off at 200. Might take to 205 or 210 some parts were still a little tight. Nothing my cleaver couldn't handle.
    LBGE, Weber Performer. Located in Franklin County Pa.
  • Cool man. Everything looks awesome!


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    XLBGE 
  • Cuda1965Cuda1965 Posts: 49
    edited January 2013
    That looks great. Did you sauté the onion and green peppers before foiling?
  • freduc2freduc2 Posts: 69
    Nope, just cut'em up poured in a bottle of Guinness and set the roast on top.
    LBGE, Weber Performer. Located in Franklin County Pa.
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