Beef Chuck Roll, Three Ways

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mneeley490

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 23, 2011
3,756
2,216
Everett, WA
I picked up a 17 lb. chuck roll from Cash & Carry yesterday, and decided to cut it into 3 sections.

The first was rubbed in my usual beef rub recipe, and injected with a mixture of beef broth, soy sauce, and worchestershire sauce.

The second was rubbed with Montreal steak seasoning, and injected with the same mixture as #1.

The third was marinated in Korean Kalbi sauce, and injected with more Kalbi before all three being placed into the smoker this morning.

Using my AMNPS, with a combination of apple and bourbon barrel for smoke, lit at both ends. Smoker temp is about 230°. At the 5 hour mark, it's still smoking strong, and all three pieces have hit the stall at around 145°. I plan on smoking to 160° IT, then foiling and going to 200° to pull. Also have a pan of Chef Jimmy J's au jus underneath chunk 1 and 2.

Hope to have pics up soon.
 
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So how did they turn out? Looked like a nice piece of meat going in...JJ
 
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They came out great! Ended up taking almost 17 hours total from fridge to pulled. I was taste testing while pulling, and in decending order, I liked the kalbi, Montreal, and then the bbq rubbed one. I guess I need to change up my beef rub. Used the au jus and had French dip sandwiches with the Montreal last night. My daughter's dog, Izzy, had no complaints on any of the varieties. She's my biggest fan.

Pics are in my home computer, I'll get them up tonight.
 
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