Shredded Chuck Roast


 
Robert-R

Robert-R

TVWBB Diamond Member
Was out of stock - no more frozen vac-sealed bags of shredded chuckie for tacos, enchiladas & sammies.
Defrosted a 4 pounder of chuck roast, slathered it with Tobasco & heavily rubbed it with K salt & pepper.

Cooked in the 14.5 over a full ring of Stubbs with 4 chunks of mesquite with temps in the 260* range.
About 4 hours into the cook:

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& then wrapped:

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Pulled after 8 hours at 196* internal temp. Should have gone a bit longer but WE WERE HUNGRY! It did probe tender (Kinda). Let it rest for half an hour & then shredded.

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Grilled some corn, toasted the buns, added the shredded meat, topped it with some Stubb's "Sweet Heat" & with a side of mac salad. Time to eat!!!

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Dinner was good. Have to say we prefer Rufus Teage "Touch of Heat" to the Stubbs. Lot's of leftovers to bag up & freese.

Desert:

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That looks great Robert. We just picked up two chuck roast on sale at Fry's for $2.99 pound. I use mine for pepper stout beef and making pot roast, but I like your idea gives a lot more options. Good excuse to go get a couple more.:rolleyes:
 
Robert, that looks so yummy I'd take a plate any time. Like Rich said he's going back to get another roast.
 
Rich Dahl said:
That looks great Robert. We just picked up two chuck roast on sale at Fry's for $2.99 pound. I use mine for pepper stout beef and making pot roast, but I like your idea gives a lot more options. Good excuse to go get a couple more.:rolleyes:
Click to expand...

Thanks, Rich. I also stock PSB. Love that stuff. Makes great tacos.
 
Robert, may I have 1 please???
PS: look at Aaron Franklin's brisket video (round 2 min from the beginning) for wrapping meat with butcher paper.
 
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