Chuck Roast Cook

[Bruce B]

Here are the final pics:







If you notice in the chunks picture, most of the pieces there were very tough and stringy wiith few if any what I consider, tender, pullable, similar to pork. There are even a few large pieces of hard fat. Maybe just bad pieces of meat.

OH WELL.

 

[Guest]

Well, you wouldn't know that was a bad cook by lookin' at the pics, that's for sure...

 

[Captain Morgan]

I wasn't real happy with mine over the weekend either Bruce.
Made the poker boys eat it last night, and there were still lots
of leftovers.

 

[LarryWolfe]

Could have been a bad piece of meat Bruce, who knows. Try foiling at 160-165 and finish at 190* next time and see if you like it any better. The pictures look great though.