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Author Topic: Chuck roast  (Read 1376 times)

irv39

  • WKC Brave
  • Posts: 221
Chuck roast
« on: July 21, 2016, 12:25:23 PM »
Cooked a chuck roast to pull, cooked at 250 for 3 hrs. then covered and cooked another 3 hrs. then pulled, no plated pictures just had sandwiches.





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Travis

  • WKC Ambassador
  • Posts: 6537
Re: Chuck roast
« Reply #1 on: July 21, 2016, 12:29:10 PM »
Love pulled beef sammi's. Cook down some peppers and onions with it...mmmmmm.....


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DarrenC

  • WKC Brave
  • Posts: 217
Re: Chuck roast
« Reply #2 on: July 21, 2016, 12:33:27 PM »
Looks like you've got pulled chuck down to a science - I can almost smell it.  Beautiful!

So - what's next?  Brisket?
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"There are a great many things one can learn to do without actually doing them - Grilling is not one of them" - Alton Brown

Davescprktl

  • WKC Ranger
  • Posts: 1999
Re: Chuck roast
« Reply #3 on: July 21, 2016, 03:18:48 PM »
Man that looks good.  Next time try and make pepper stout beef.  It's an amazing dish.
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MikeRocksTheRed

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Re: Chuck roast
« Reply #4 on: July 21, 2016, 03:44:36 PM »
Still haven't done pulled beef.  Bumping it up the list a few rows.  Looks great!
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DirectDrive

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  • Posts: 867
Re: Chuck roast
« Reply #5 on: July 21, 2016, 07:19:01 PM »
Mmmmm....
Looks great !
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Metal Mike

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Re: Chuck roast
« Reply #6 on: July 22, 2016, 04:55:35 AM »
Nice, what was the weight on that one, & Boneless?
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Metal Mike

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Re: Chuck roast
« Reply #7 on: July 22, 2016, 05:24:03 AM »


Just did this one last wk, was on sale, boneless @1.6#
Ran out of time before pulling temp tho (weeknight cook) so just sliced it.
Still made nice sandwiches for 3 meals
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