11:00PM (12/5/2008) – Sixty three pounds of chuck roast, rubbed with Plowboys “Bovine Bold” and ready for the smokers. 08:00AM (12/6/2008) – Nine hours in. Smokers are holding pretty well at the 230 degree mark. Meat is averaging 165 degrees. Just need to get through the plateau and we’re home free. 6:30pm, Saturday, September 6th: A few slices were taken off the brisket and the rest is in the freezer. I’m done… 5:12pm, Saturday, September 6th: I love smoking chuck roasts. This particular cut of beef is simply wonderful after several hours on the smoker. It provides a great “pulled” meat and the yield is fantastic. I was at my local Sam’s Club the other day looking to purchase a couple of chuck roasts for some shredded beef tacos. Continue reading … One Big Hunk Of Protein! |
     This site is a member of The Smoke Ring
The Smoke Ring BBQ member sites     Join the BBQ ring or browse a complete list of The Smoke Ring All you need to know about BBQ A service of netRelief Consulting   |
||
|
Site Contents Copyright © 2010 by TheBBQGrail - All Rights Reserved |
|||
