Pulled Chuck Roast again!

[MossyMO]

Started out this time with a couple of chuck roasts seasoned with Tatonka Dust, smoking with a blend of oak/hickory/cherry with smoke boost from the tube smoker loaded with the same wood flavors and the Yoder 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!

 

[SeenRed]

Wow! That looks amazing...nicely done Mossy!

Red

 

[Xylosmoke]

So what time do you serve lunch any way???

Another great looking variation on the pulled chuck roast!

 

[cowgirl]

Marty that looks great!! I've gotta try one of those sandwiches, looks sooo good! Thanks for posting!

 

[Ffvillager]

Can you post a link to the 9 hour burgandy mushrooms recipe. I can't seem to locate it.

 

[Quadman750]

Killer cook...

 

[Darwin00537]

Can you post a link to the 9 hour burgandy mushrooms recipe. I can't seem to locate it.

Here you go:

Here is the 9 Hour Burgundy Mushroom recipe, a few hours before it was done I borrowed a few cups of broth from the stock pot to use towards the end of the chuck roast cook to have with the chuck roast in a disposable pan.

9 Hour Burgundy Mushrooms

- 4 pounds white button mushrooms
- 1 liter Burgundy wine
- 2 cups boiling water
- 1/2 pound butter (yes butter not the fake stuff!)
- 2 teaspoons Worcestershire sauce
- 1.25 teaspoon dill
- 1.5 teaspoon ground black pepper
- 4 beef bouillon cubes
- 4 chicken bouillon cubes
- 4 cloves garlic whole ( I used big cloves...so use more if you use smaller ones)

Clean mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.

Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.

Remove the lid, and then continue cooking, uncovered, for 3 hours.

 

[Darwin00537]

This looks really awesome, and like a TOTAL train wreck for most any diet!

 

[MossyMO]

Thanks for posting a link to the recipe Darwin!

 

[NorCal Smoker]

Looks great MossyMO! The finished plate looks fantastic.

 

[TrickyDick]

Thanks for the mushroom recipe. Again, this looks fantastic!

 

[Koolranch]

Very nice, you have inspired me for this weekend.