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Post by BBQ Butcher on Jan 19, 2013 8:49:50 GMT -5
Picked up a Boneless Chuck Roast the other day and decided it was time for some BBQ Pulled Beef Seasoned it with liquid smoke, Bone Sucking Rib rub and garlic paste. It went in the water bath at 160° for 25 hours. Look at all that beautiful beef juice I picked out a couple globs of fat and the rest more or less fell apart by itself. See how moist it is? Didn't even need bbq sauce
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