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Cherry-Smoked Beef Chuck Roast

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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    Posted: 15 May 2016 at 10:17
Today, we're putting a beef chuck roast down over cherry smoke. 

I slathered it with a mix of Dijon mustard and Worcestershire sauce, then dusted it with Tatonka Dust, from Tanya and Marty Owens at www.OwensBBQ.com. 

It's gonna be great stuff! :D
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2016 at 13:00
I forgot to mention - 

This beef is home-grown, grass-fed and locally-processed Montana beef ~ from my parents' herd.  It is, in my opinion, the best there is! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2016 at 18:12
I did get one photo from this cook. I apologise for the cell phone quality, but our new camera is going to be a while before it arrives:


The family didn't want to wait another 10 degrees, so I simply removed it from the heat about 185, wrapped it in foil, let it rest an hour and then sliced it. 

We kept it simple and just tossed the slices with a modest amount Hawaiian-style teriyaki-garlic barbecue sauce that was really nice companion for the Tatonka Dust, the Dijon/Worcestershire slather and the cherrywood smoke. The roast itself was amazingly tender, and the flavor was right on point.

To be honest, there isn't much that I would do different, but next time I would like to shred it and mix the sauce in. Not too big of a difference, in the long run, but another good way to serve it, I am sure.

Thanks for taking a look, and have a good one -

Ron
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