Pulled Beef

[Dwain Pannell]

Seasoned up a chuck roast with Penzy's BBQ of the Americas, some Chef Meritos, and a concoction I came up with. I went 225 - 250*F with Pecan wood for a few hours on the top grate of the 14.5" WSM. After a few hours I had a brainstorm. Instead of placing it in a disposable foil pan and covering with alum foil, I removed the water pan and the top cooking grate, placed the roast in a 12" Cast Iron Dutch Oven along with a some Roeselare Red as a braising fluid and placed that back on the WSM. A couple hours later I declared victory, pulled it and made a nice sammich topped with some Sweet Baby Ray's served along side some pickled okra, olives, and cucumbers as well as some cilantro lime corn. Yummers. The 14.5" performed flawlessly... as expected. Cheers!

 

[Joe S.]

Ohh man that sandwich looks awesome. Love some pulled beef.

 

[Mike Coffman]

You nailed that pulled beef Dwain!

 

[Jay]

Looks so good,great job

 

[~Mark~]

Awesome use of a Dutch Oven. Great looking cook.

 

[RJ Banks]

Cool way to get it done. Great job.

 

[RicardoL]

Looks great and good idea with the dutch oven.

 

[russ olin]

Spot on Dwain, very creative with the cast iron dutch oven. Sammie looks guud!

 

[Rich Dahl]

Great idea Dwain using the dutch oven, sammie looks awesome!

 

[Tim McCann]

Nice Dwain!

 

[RogerS]

Dwain I want a sandwich

 

[Tony R]

Love that pic of the Dutch oven in the wsm.

 

[Phil]

That is very smart, luv it when ya see a new to me technic. Brilliant

 

[Enrico Brandizzi]

Great looking beef and i like your ducht oven.

 

[Mike Pypiak]

Dwain - do you have a make/model on that cast iron dutch oven?

 

[Jim Lampe]

A couple hours later I declared victory...

Standing Ovation!!!

 

[Mike Cosgrove]

I have to believe that it was amazing, nice thinking!

 

[Dave Russell]

Why NOT?! Great idea, Dwaine, and the beef looks like it couldn't be any better. Hats off to ya!

 

[James Lake]

Great cook, sammie and sides look great! I like your style.