Mark Ritter
TVWBB Member
I thought I would try something I hadn't tried before. I had a couple of chuck roasts in the freezer and it was time to use them or loose them. So I thawed them out and made up dry rub for them. Then I slow cooked them over indirect heat at about 275° for 6 hours. I used a mixture of lump charcoal and briquettes and a little hickory. For sides, I did potatoes and carrots in cast iron skillets on my gas grill. We were very happy with the results. The roasts were pull apart tender just like pulled pork. I'm sure this will be on the menu again. Thanks for looking.
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