Where's the Beef? Pulled

BlueSmoke

Thanks to all who commented. [p]I roasted a 2.75 pound, 7-bone (chuck) roast today after dry-aging it for 5 days. About 2 hours before roasting, I massaged it with corn oil, and applied a coating of dry rub. Then I roasted it for approximately 2 hours per pound at 225° dome temp, over a drip pan that filled with cool water (hickory chunks for flavor).[p]After it cooled, I pulled and shredded it for sandwiches. It was done to a "T", and just plain excellent. I recommend this treatment to any one who wants an alternative to pulled pork "sammiches".[p]Ken

Lawn Ranger

BlueSmoke,
Were you knee deep in snow while you were cooking,.....and, was that cow mad after you pulled it? Sounds great![p]Happy Saturday![p]Mike

Chuck

BlueSmoke,[p] Sounds very good. I'll have to give it a try. Also could you email me an updated product list. I'd like to try some of your newer items as well as reorder some of the older ones. Thanks.[p]Chuck

RhumAndJerk

BlueSmoke,
Thanks for posting the results. I was getting ready to ask.
I will have to give it a try sometime.
RhumAndJerk