or Connect
New Posts  All Forums:Forum Nav:

Pulled Chuck

post #1 of 32
Thread Starter 
I have always smoked chuck roasts to slice. Thanks to the posts here I decided to take it on up a notch! I rubbed it down the night before, foiled it at about 150 degrees internal and cooked it up to 200 degrees. I let it set for about 45 minutes and when I opened the foil it was a beautiful site to behold. Pulled with ease. This will be for sammies this week. Here are some pics of the finished product.
post #2 of 32
Very nice WV, gonna have some great sammies this week !PDT_Armataz_01_30.gif
post #3 of 32
Nice, I did the same thing 2 weeks ago.
post #4 of 32
looks great!!
post #5 of 32
looks good.
post #6 of 32
Looks awesome man!!!
Been thinking of doing the same thing.
Got droolin' for some sammies!
post #7 of 32
Better put a guard on your lunch pail! Again, lookin' good, WV!

post #8 of 32
Absolutely gorgeous. I must try this so it is on my to do list. Did you spritz with apple juice or anything?
post #9 of 32
Nice job if you feel like please do feel free to share the recipe with us
post #10 of 32
Thread Starter 
Thanks for the compliments! To answer some questions. I spread mustard over the roast, used Jeff's rub and applied it yesterday evening. This morning, just before I placed it in the smoker, I added some more rub to thicken it up a bit. Once an hour, I spritzed it with apple juice and turned it over. I like a lot of smoke and nice bark so I smoked it until I thought it looked right which turned out to be 150 degrees internal. Then I foiled it and let it get to 200 degrees before I removed it from the smoker. Total time was a little over 6 hours at a steady 225 degrees with chunks of Hickory providing the thin blue smoke. This was my first pulled Chuck but it won't be the last!
post #11 of 32
Looks great WV -

Never tried chuck for pullin bet that was tastey!
post #12 of 32
Looks awesome WV PDT_Armataz_01_34.gif Definetly gonna try that. what did you pay a pound, i'm thinkin those are pretty cheap around here
post #13 of 32
PDT_Armataz_01_34.gif Man, that looks great... I gotta try that!
post #14 of 32
Awesome ! Good Job
post #15 of 32
Once again I just learn something new. Now if anyone can tell me what to do with my kitchen range. The only thing I use it for now is making spaggetti sauce.
post #16 of 32
What kind of finishing sauce would you use for that? I'm thinking that the vinegar based sauce I use for NC style pulled pork wouldn't be as good on beef...
post #17 of 32
I may have missed it, But how much did that baby weight before you smoked it. I want to try that, just wondering how t gauge the weight to the time.


post #18 of 32
Thread Starter 
It was a little over 4 pounds. I may do another this weekend, it was really good.PDT_Armataz_01_34.gif
post #19 of 32
Almost bought one last weekend when I couldn't find a brisket. I looked at some that were about 2 1/2 " thick. and cheaper than brisket. might be my choice this week. Did I say how great yours looked?
post #20 of 32
It's been on my list ... but now it is jumping the line.... Looks great! icon_cool.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef