Robert-R
TVWBB Diamond Member
We love them & hadn't had any for a while.
Gave a 3 lb chuck roast a heavy coating of K-salt & coarse black pepper.
Put it into the 14.5 over a full ring of KBB & 4 chunks mesquite.
Cooked at 260*. Pulled when it had an internal temp of 165*.
Had a bath ready for the chuckie.
Covered with foil & into the oven at 350* until the roast was falling apart. About 2 1/2 hours. Shredded it in the pan with juices.
Fried up some tortillas for hard shells.
Time To Eat!
My wife ate 3 of them!
The "Bath"*:
4 cloves garlic, minced
1/2 a 7 oz can chiptoles in adobo sauce, chopped (less if you are a wimp)
1 small white onion, finely chopped
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon Mexican oregano - fresh grind from whole
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1 12 oz. beer (or beef broth or water)
* modified from a recipe I came across on another forum
Gave a 3 lb chuck roast a heavy coating of K-salt & coarse black pepper.
Put it into the 14.5 over a full ring of KBB & 4 chunks mesquite.
Cooked at 260*. Pulled when it had an internal temp of 165*.
Had a bath ready for the chuckie.
Covered with foil & into the oven at 350* until the roast was falling apart. About 2 1/2 hours. Shredded it in the pan with juices.
Fried up some tortillas for hard shells.
Time To Eat!
My wife ate 3 of them!
The "Bath"*:
4 cloves garlic, minced
1/2 a 7 oz can chiptoles in adobo sauce, chopped (less if you are a wimp)
1 small white onion, finely chopped
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon Mexican oregano - fresh grind from whole
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1 12 oz. beer (or beef broth or water)
* modified from a recipe I came across on another forum
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