We bought two blade roasts yesterday at Costco they were a little over 3# each. I cooked one today following Meatheads method for pulled chuck roast. I dry brined the roast last night and I put it on the Akron egg this morning with BBR, I used hickory wood for smoke. I smoked it to 161F then I wrapped it in two layers of aluminium foil with some liquid inside, I used some V8 juice and water as that is what we had. I continued cooking until 207F, then I placed it in a cooler for a couple of hours to rest. The results were very good see the attached pictures. My wife liked it and she prefers this over brisket now.
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We bought two blade roasts yesterday at Costco they were a little over 3# each. I cooked one today following Meatheads method for pulled chuck roast. I dry brined the roast last night and I put it on the Akron egg this morning with BBR, I used hickory wood for smoke. I smoked it to 161F then I wrapped it in two layers of aluminium foil with some liquid inside, I used some V8 juice and water as that is what we had. I continued cooking until 207F, then I placed it in a cooler for a couple of hours to rest. The results were very good see the attached pictures. My wife liked it and she prefers this over brisket now.
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My wife also prefers pulled chuckie. -
I've never done a blade roast but we really like smoked chuck roast.Comment
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I would think a blade roast would be a different way of cutting/marketing a chuck roast.. oh well as long as it tastes good who cares.. it looks wonderful!!!Comment
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That’s a beautyComment
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Beautiful! I always love pulled beef, regardless of which actual cut. All the flavor of brisket but the versatility of pulled pork. Nachos, chili, omelettes, tacos, lasagna, or just a pile on a plate with a fork. Mmmmm.Comment
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Looks yummy, sounds like a project for me on Sat or SunComment
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