When I saw Hub's BASIC Chuck Roast for Sandwiches I had to give it a try. I didn't add any beer or garlic but it turned out pretty darn good anyway.
Here goes:
Started with a 4 lb chuck roast.
Rubbed with peanut oil and McCormick Montreal Steak Seasoning
into the bradley for 2 hours of mesquite smoke at 180 degrees
smoked
now into a foil covered pan and into the oven for 3 hours at 300 degrees
and done
pulled like butter
My wife was very skeptical of pulled beef but she tried it right after I pulled it and she really liked it. She says she wants this instead of brisket.
The quality control sample I took was very tasty but I will keep it covered in the fridge for a couple of days. Smoked meat seems to get better if you let it sit for a bit.
I have a lot of different cookers and they all have their place. But if you want to lay down some heavy smoke on a big ol piece of meat you just can't beat a bradley.
Mike
