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Pulled Chuck Roast - QView

post #1 of 4
Thread Starter 

Hey all,

 

Took some advice from a few mates in the forum and tried out smoking a chuck roast for some pulled chuck sammies. Smoked em' with some Hickory & Pecan.

 

Got a couple of 1.5 lb. chuck roasts from Costco (still cant find the large 6-8 lbs. ones that others have smoked in some other posts);

 

 

Prepped the meat the night before with a dusting of pepper, garlic & onion powder, kosher salt, and some Keg steak seasoning;

 

 

Tossed on a few bacon strips and was good to go!

 

 

Mopped them with some butter, lemon juice, and Worcestershire sauce about every hour until it reached 160;

 

 

Panned and foiled them at 160, and since I was also cooking some of those 9 hour burgundy mushrooms taken from MossyMo's post, I poured some of the marinade from shrooms into the pan;

 

 

Flipped the meat about every hour or so, and stopped smoking once my meat temp hit 205...turned out to be incredible!

 

 

Also smoked some potatoes, and twice baked them....final dish;

 

 

Mushrooms were incredible! (thanks to MossyMo!). Sammies were great to with some melted provolone and a really nice meat sauce I had prepared the night before.

 

All in all a great smoke. Only issue I had was the time...I started my smoke at 9am figuring with the smaller size of these chucks I would be good to eat by 5pm...was a few hours off and took them off at 7pm, then let them rest in a cooler for an hour.

 

Cheers,

 

Chad

post #2 of 4

Looks real good Chad !!!Thumbs UpThumbs Up

 

Pulled Beef is Great !!:drool

 

The ones I get are usually about 3.5 pounds, but your small ones look thicker than the ones I get, so yours would take longer to get done in the center.

 

 

Bear

post #3 of 4
Tasty looking sandwee!!! Love smoked roasts! Been using 7 bones lately, mainly because they've been on sale.
post #4 of 4
Thread Starter 

Thanks guys, always means a lot to us newbies when we get feedback from the more 'seasoned' smokers. ;)

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