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Author Topic: BBQ Beef  (Read 2183 times)

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Offline pz

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Re: BBQ Beef
« Reply #14 on: August 21, 2013, 11:30:20 PM »
That entire plate looks outstanding - can almost taste the savory sweetness of the beef... and the potato salad plus tomato basil salad is definitely a winner pair.

Your potato salad is much like my wife likes to make (minus the carrots) - she really likes the sour tang provided by the pickle juice
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Offline Dakota Don

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Re: BBQ Beef
« Reply #15 on: August 21, 2013, 11:53:00 PM »
Quote from: bbqchef on August 21, 2013, 05:47:01 PM
I usually use a chuck roast but you could use what ever you want. Brisket works well also.
I'm looking forward to giving this a try... I'm guessing I'll grab about 3 or 4 pound chuckie so I have lots of left overs. What internal temp do you cook it to? I do my pork butts to an IT of 198, should I just do the same for this? :o
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