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.
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
A coating of Simply Marvelous Peppered Cow rub, one of my favorites?
Into a Ziploc and in the refrigerator overnight to marinate.
Onto the Big Green Egg cruising along at 275 degrees. First stop, 165 degrees internal temperature.
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.
Then I added about two tablespoons of Gravy Master.
I covered with foil and put it back onto the BGE, next stop 205 degrees internal.
Then I hasselbacked a couple of potatoes. The wooden spoons are to prevent the knife from going all the way through.
Onto the BGE
Into a large mixing bowl and shredded.
I added the onions and and about a cup of the braising liquid and mixed it all up.
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!