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Today’s project Blade roast

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    Today’s project Blade roast

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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.
















    #2
    My wife also prefers pulled chuckie.

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      #3
      I've never done a blade roast but we really like smoked chuck roast.

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        #4
        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!!!

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        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          A blade is a different part of the chuck. Normally called a 7 blade roast due to the number of bones in it. A chuck is a huge piece of meat and has many cuts from it. A good butcher can get many pieces from it.

        #5
        That’s a beauty

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          #6
          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.

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          • Argoboy
            Argoboy commented
            Editing a comment
            Yes it is a very versatile meat to use in a lot of things if it lasts long enough.

          #7
          Looks yummy, sounds like a project for me on Sat or Sun

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