My inspiration for this one came from watching an episode of Tom Kerridge’s Best Ever Pub Meals. He did a pulled brisket. I have done the brisket before but this time decided to do a pulled chuck roast. Its easier to get, cheaper and just as good, although somewhat unweildy to get into shape if you buy it unfinished like I did. I have also modified the cooking time and some of the rub. The bbq sauce is a real winner.
|1 piece of Beef Chuck||About 4-5kg|
|Tom Kerridge’s Rub||You can find this here|
|Good Beef stock||400-500g|