Pulled Chuck Roast again!

[Marty Owens]

Started out this time with a couple of chuck roasts seasoned with Tatonka Dust, smoking with a blend of oak/hickory/cherry and the grill running 250º.


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Brought the chuck roast to 160º before placing in a pan with the 9 hour burgundy mushroom broth covered with foil, when it reached 180º the roast was flipped over in the broth to keep the juices in the roast. Then it was brought to 205º and pulled from the grill to rest for about an hour before pulling.


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Pulled chuck roast back in the disposable foil pan with the broths juices.


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Pulled beef on a French loaf bread.


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Some mushrooms from the 9 hour burgundy mushroom recipe added.


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and finally here it is plated after it was toasted and shredded Italian cheese melted...



Thanks for looking!

 

[Enrico Brandizzi]

Great cook. Complimenti!

 

[Mike Coffman]

Fantastic Marty!

 

[Ryan P.K.]

Looking good!!

 

[Tim McCann]

Well done!

 

[russ olin]

Marty,
Wow that looks delicious. Sure do like Tatonka Dust.
Russ

 

[Brian Johnson]

Seriously making me hungry Marty! Looks fabulous.

 

[Cliff Bartlett]

Oh man, those look delicious!!!

 

[Mike Cosgrove]

I love it!Beautiful!

 

[Chris Lynch]

that loooks fantastic...how'd it taste??

 

[Bill Schultz]

You did real good stuff there Marty, I just know that was fantastic on a plate

 

[Steve Cleveland]

That is a good looking sandwich.

 

[Jim Lampe]

these ▼ sure look good!

 

[Jak Stepan]

dang. every pic kept getting better and better and I was thinking what else is this guy gonna do? man what a great way to take a simple cook and make it awesome.

don't lift the lid...

 

[SE Davis]

Excellent beef sammies Marty!
Scott

 

[Tony R]

Excellent cook!!!

 

[RJ Banks]

Very nice!

 

[James N]

Great cook Marty.

 

[John Solak]

Excellent, I could go for a couple of those right now!!!

 

[Jason Noble]

Excellent job, love the shrooms.