Braised and Pulled Chuck Roast Sammys

[bamakettles]

Fired up the kamado to cook this roast, but did use the Weber Dutch Oven to finish (so hopefully it's ok to post) and beans on my second ever 22" that I fixed up and modified some 6 years or so ago before I was into collecting.

Low and slow with the roast @225 for about 4 hours to the stall then into the Dutch Oven with sliced onion rings and beef stock to 205F IT.  Was still a bit tough at that point so I pulled the roast and put it in the fridge with some of the jous.  On Sunday I warmed enough for our dinner in the oven with the jous and made baked beans on the kettle with a chunk of cherry wood for a light kiss of smoke.  Toasted brioche buns, Arby's Horsey and BBQ sauce made a heck of a good sandwich.  The extra 30 to 40 minutes in the oven softened the roast quite a bit.  Will have another for lunch today.

Also got another cayenne and jalapeno pepper haul from the garden.... I've never seen a garden produce like this in all my years... We've literally harvested thousands... 

Cheers!

[Big Dawg]

Good lookin' sammich ! ! !

I'm gonna try this out as opposed to my normal Pepper Stout Beef next time chuckies go on sale, Thanks ! ! !

[Babekyu]

Chuck Roast is on my list of to-que's also.  Yours looks delicious!  Nice pepper haul also.

[bamakettles]

Test pic