Reverse Seared London Broil and Pulled Chuck Shoulder Roast

Discussion in 'Beef' started by briggy, Jul 4, 2014.

  1. briggy

    briggy Smoking Fanatic

    Marinated both overnight and then applied a rub for 6 hours.  Smoked the London Broil with Pecan to 135 then pulled and reverse seared.  Sorry, forgot the pre-pics today but here is the final London Broil:



    Got a decent medium rare.....Shoulder roast is still on currently smoking @ 235 with IT of 160, pics to follow.
     
    Last edited: Jul 4, 2014
  2. briggy

    briggy Smoking Fanatic

    Here is the final shredded chuck shoulder from last night.   Sorry for the lack of pics, the roast was just over 2 pounds and took 9 hours - hit a plateau for 2 hours at 160.  Was a bit tired by the time this one was done.  Pulled at 195, let rest 30 minutes, shredded and served with a horseradish mayo and provolone.


     
  3. xgolfprojon

    xgolfprojon Newbie

    WNY
    Both look awesome! You are setting the bar sir!
     

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