Pulled Chuck

wvsmokeman · May 20, 2007

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.

t-bone tim · May 20, 2007

Very nice WV, gonna have some great sammies this week !

steevieg · May 20, 2007

Nice, I did the same thing 2 weeks ago.

atlsmoker · May 20, 2007

looks great!!

chris_harper · May 20, 2007

looks good.

triple b · May 20, 2007

Looks awesome man!!!
Been thinking of doing the same thing.

Got droolin' for some sammies!

monty · May 20, 2007

Better put a guard on your lunch pail! Again, lookin' good, WV!

Cheers!

hillbillysmoker · May 20, 2007

Absolutely gorgeous. I must try this so it is on my to do list. Did you spritz with apple juice or anything?

cheech · May 20, 2007

Nice job if you feel like please do feel free to share the recipe with us

wvsmokeman · May 21, 2007

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!

deejaydebi · May 21, 2007

Looks great WV -

Never tried chuck for pullin bet that was tastey!

bbq bubba · May 21, 2007

Looks awesome WV

Definetly gonna try that. what did you pay a pound, i'm thinkin those are pretty cheap around here

hawgheaven · May 21, 2007

Man, that looks great... I gotta try that!

jts70 · May 21, 2007

Awesome ! Good Job

smokin for life · May 21, 2007

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.

shellbellc · May 21, 2007

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...

Deer Meat · May 23, 2007

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.

Thanks

DEER MEAT

wvsmokeman · May 23, 2007

It was a little over 4 pounds. I may do another this weekend, it was really good.

camocook · May 23, 2007

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?

squeezy · May 24, 2007

It's been on my list ... but now it is jumping the line.... Looks great!

Pulled Chuck

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