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First Chuck Roast for Pulled Beef

SmokinDAWG82
SmokinDAWG82 Posts: 1,705
in Beef
Started a couple of chuck roasts this morning, Just moved them to foil IT was 167.
More pics to follow.
LBGE
Go Dawgs! - Marietta, GA
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  • Village Idiot
    Village Idiot Posts: 6,959
    ...... waiting ........  :-w
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
    VI, I'm targeting 7:30 so have another drink or 2 and I'll be with you!
    LBGE
    Go Dawgs! - Marietta, GA
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  • Village Idiot
    Village Idiot Posts: 6,959
    SmokinDAWG82 said:
    VI, I'm targeting 7:30 so have another drink or 2 and I'll be with you!
    I'll drink to that !   :D
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
    OK as promised...
    2 chuck roast rubbed in EVOO and Cow Lick, 5 Hours at 250 Dome, IT was 167 Put em in an aluminum pan added 1 cup Beef Broth and 1 cup Cabernet Sauvignon sealed with 2 layers of AF Cooked another 2 hours till IT was around 208. Pulled and let rest for about 20 minutes, pulled and cleaned

    Used Griffin's idea and went with tacos, onions cilantro, and a tomatillo salsa served with some sauteed Brussels sprouts, and a few glasses of the wine just so it didn't go to waste. Great meal and lots of ideas for the leftovers.

    HAPPY HOLIDAYS EVERYONE!
    LBGE
    Go Dawgs! - Marietta, GA
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  • Village Idiot
    Village Idiot Posts: 6,959
    Now THAT'S what I'm talking about !

    Nice job!!!


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    Tacos look great!  Prepared just the way I like them.

    Just for fun, next time you do pulled beef, leave it on the egg the whole time until the internal temp reaches 205-210.  I really think you'll like the finished product.  You get a great bark this way.
    Packerland, Wisconsin

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  • Griffin
    Griffin Posts: 8,200
    Nicely done. I had to do it again after all the talk about it last week. I'll get my pictures up in a little bit.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
    One thing I left off that I think was important. When I took the meat off I poured all the juice into a container and stuck it in the freezer. Once it cooled I scraped all the fat off and poured the juice back into the pulled meat. I think this really helped to moisten the meat. It was great!

    SWMBO now wants me to do something with the pulled beef and Horseradish. Anybody got any ideas?
    LBGE
    Go Dawgs! - Marietta, GA
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  • MJQ8
    MJQ8 Posts: 43

     Meat and pics look great. Nice goin'... OK, now off topic for a bit...Great game and season! Congrats! Good luck in the bowl game. Look forward to pulling for the Dawgs nest season as well.

    Any cook you can walk away from is a good one.
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  • 500
    500 Posts: 3,180

    SmokinDAWG82 said:
    SWMBO now wants me to do something with the pulled beef and Horseradish. Anybody got any ideas?
    I would make Beef on Weck sandwiches.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Griffin
    Griffin Posts: 8,200
    edited December 2012
    SmokinDAWG82 said:
    One thing I left off that I think was important. When I took the meat off I poured all the juice into a container and stuck it in the freezer. Once it cooled I scraped all the fat off and poured the juice back into the pulled meat. I think this really helped to moisten the meat. It was great!

    SWMBO now wants me to do something with the pulled beef and Horseradish. Anybody got any ideas?
    I usually do this, as well, but his time ended up with hardly any juice left over. Guess i went to foil to late. When I went to cool it, it was mostly fat and no juice. Was still good.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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