Blade Roast Two Ways

[MrHoss]

Picked up a twin pack of blade/chuck roasts at Costco yesterday and am doing it up two ways....Pepper Ale Beef and Jerk Beef. The Ale is a dense beer and while I have done plenty of Jerk chicken and pork using beef is gonna be a new thing here. I grabbed a jar of this:



I divided the chuck roasts in half along the silver skin lines so they were not quite in half. Three of the portions are for the pulled beef and one of the sections is jerked. The meat marinated overnight:













The meat is in the oven at 250f....pull and slice shots will be added when done.

[SixZeroFour]

Hell ya Hoss - that all looks delish!

That's a sweet knife holder too, I really need to get a magnetic one of these days.

[MikeRocksTheRed]

That's some mighty edible looking beef!!!!!

[MacEggs]

Damn!  That all looks good ... so far.  I like the roasted garlic idea. 

BTW, I just picked up today the same package of beef.  Gonna do some PSB for the big game Sunday.

Look forward to the shredded beef pics.

[MrHoss]

That all looks good ... so far.  I like the roasted garlic idea. 

Got the roasted garlic idea from one of @Scott Zee 's posts. And I did not mess up the rest of the cook........



I normally get the results I want out of beef at 204f. This cook was different. I used the fork twist test to finish so I cannot be sure what temp this went to but I would guess 215ish.



The beef takes the jerk far more completely than either chicken or pork......WOOOOOOOOOO!!!!! Next time I use a lot less boys.

Edit:

Sammich using a pretzel bun:

[Darko]

I love that Grace Jerk stuff. That looks fantastic.

[greenweb]

Mmm! That looks finger licking good.