Little Chuckie PSB

[Pat G]

My wife and daughter told me they are tired of plain old sandwiches for lunch so I knew it was time for some PSB.

A little 2.5# chuck roast.


Coated it with coarse ground mustard, Weber Chicago Steak seasoning and lots of crushed garlic. Overnight in the fridge.


This is after 2.5 hours at 265 with KBB and some pecan chips, it was stalled so I pulled it and finished it in the oven with the veggies.


The veggies.


Ready to go in the oven.


This was after 2 hours in the oven covered at 325.


Shredded,


And plated.


This turned out really good. Thanks for looking.

 

[Rich Dahl]

Pat, that's one of Barbs and my favorites, always have a few bags of it in the freezer for a quick meal. Yours looks really good, going to try that overnight thing, never done that before making PSB.

 

[Rolf Jacobsen]

That sir looks outstanding!!!!!!!!!!!!!!!

 

[JeffG]

Great looking sammie Pat, hope the wifey and daughter liked them.

 

[Cliff Bartlett]

Looks terrific Pat!

 

[Gary London]

I am definitely going to do a PSB soon. My local butcher charges $8.59 per lb (£14.50 per Kg) for chuck roast!

 

[ChuckO]

That looks amazing, congrats!

I wouldn't want to get stuck washing the dish though

 

[Pat G]

That looks amazing, congrats!

I wouldn't want to get stuck washing the dish though

Actually it came right off. I sprayed the dish with some cooking spray in the beginning, glad I did.

 

[Robert-R]

Thanks for posting this. Looks great & reminds me that we are out of PSB. Will have to fix that.

 

[Barb D]

Pat, that looks awesome.

 

[Bill Schultz]

Well done Pat, it looks outstanding