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Different ways to eat a Chuck roast

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    Different ways to eat a Chuck roast

    We have two getting ready for today. First time we had pulled beef sandwiches , then next with kc style bbq sauce, and then we had the beef with green peppers/onions, cream cheese and provolone cheese as cheesesteak sliders. How would you serve as a dinner?

    #2
    Buffet Style, Comi'n Get It Before It's Gone! Dan

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      #3
      We have done tacos/burritos, philly steak & cheese sammies, nachos, and omelets...all incredible with smokey pulled beef. Not tried yet but want to is stew, chili, and pot pies.

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        #4
        Huskee I want to try chili and posted in the chuck sticky on what temp to stop at for chile chunks. any ideas? First one is pulled at 207° and second is now 201°.

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          #5
          Originally posted by gardenfish View Post
          Huskee I want to try chili and posted in the chuck sticky on what temp to stop at for chile chunks. any ideas? First one is pulled at 207° and second is now 201°.
          gardenfish My educated guess is if you want slices/chunks and not shreds, pull your 201 out now and cut up, no cambro hold.

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          • gardenfish
            gardenfish commented
            Editing a comment
            Just pulled it at 205°. I will not cambro and see what happens. Thank you.

          #6
          Dude, Kroger has chuck roast and chuck steaks for $2.49. So this post is way timely!

          I put 2 chuck steaks on the smoker at 250, along with the #WhoDatRibs that went on a couple hours before. Can't wait to give them a taste in a little bit!

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          • gardenfish
            gardenfish commented
            Editing a comment
            Nice. Just bought mine on sale also. I'm trying to decide which I like better......pulled pork or pulled beef. So far though I am leaning pulled pork.

            Post some pictures or your chucks. We would all love to see them. Mine just finished and we are just thinking about how to eat one .

          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            They were 3/4 inch thick steaks, and they were a bit overcooked by the time I got around to checking. One of the parts of the chuck was nice, the other parts (most of it) was tough. I am happy to learn!

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