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Pulled Chuckie on the BGE

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Pulled chuck, hasselback potato, red cabbage and a pumpkin ale. A great meal for a crisp autumn day.  Here’s how…

I started with a beautiful Creekstone Farms choice chuck roast.

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The injection/marinade ingredients:

1 cup water

1/3 cup Butchers Brisket Injection

1 tablespoon Worcestershire Sauce

1 teaspoon Tony C’s Original Creole Seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

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A coating of Simply Marvelous Peppered Cow rub, one of my favorites?

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Into a Ziploc and in the refrigerator overnight to marinate.

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Onto the Big Green Egg cruising along at 275 degrees.  First stop, 165 degrees internal temperature.

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It reached 165 after about three hours.  I brought it inside and surrounded it with two medium onions and poured in about two cups of beef broth.

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Then I added about two tablespoons of Gravy Master.

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I covered with foil and put it back onto the BGE, next stop 205 degrees internal.

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Then I hasselbacked a couple of potatoes.  The wooden spoons are to prevent the knife from going all the way through.

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Onto the BGE

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Into a large mixing bowl and shredded.

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I added the onions and and about a cup of the braising liquid and mixed it all up.

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Served it up with some sweet and tangy red cabbage and my favorite pumpkin ale.  What a great meal for a cold autumn Sunday.  Enjoy!

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