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roast was seasoned with Tatonka Dust.
Then smoked with cherry indirect in the Big Green Egg on the grate at 275º.
When the meat temp hit 140º it was panned and basted in juices we had left over from 9 Hour Burgundy Mushrooms and then turned over in the juices at 180º to keep everything moist until the roast reached 205º for pulling.
Here is the chuck roast being pulled after it had rested.
Sautéed onions and peppers and then
added the pulled chuck roast.
Put the pulled chuck roast/green pepper/onion mixture on ciabatta buns, added
swiss cheese and heated in the oven till the cheese melted.