or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Jeff's Rub and chuck roast
New Posts  All Forums:Forum Nav:

Jeff's Rub and chuck roast

post #1 of 12
Thread Starter 
I've just bought Jeff's rub, but wouldn't you know it all I have to smoke tomorrow are 2 chucks. How does it go on a chuck? Pretty good. Course, just found out I'm out of paprika too. Dang it!!

The wife wants to make a saucy pulled beef. Ketchup base. Any ideas? She has a recipe that is ok, but if anybody has any additions, I've listed it below.

1/2 c ketchup
3/4 tbsp paprika
1/2 c b. sugar
3tbsp Worcestershire sauce
1tsp salt
1tsp pepper
1tbsp tex pete
1tsp mustard powder
1/2 c water
8 tbsp lemon juice
4 tbsp of juice from beef roast (in this case smoker drippings icon_lol.gif)

Anybody think Jeff's Rub will not go well as a base for the meat with this sauce?
post #2 of 12
The rub will go fine. apply it now and wrap it untill tomorrow. Since I make french dips with chucks, I don't use sauce.

I have yet to figure out why anyone would want to pull a chuck?
It would seem it was that some of the northern folk have trouble locating brisket.PDT_Armataz_01_14.gif
post #3 of 12
Thread Starter 
LOL I do have two chucks, so I suppose I could pull one and slice the other. Doesnt' matter, I hope I can get the camera out and working for Q-view.
post #4 of 12
Might make some good burnt ends!
post #5 of 12

I haven't figured it out either PDT_Armataz_01_28.gif
post #6 of 12
tastey looking grub glued-chuck on sale here,bro comming over for a 20# grind sunday morn
post #7 of 12
Yep, looks like burned ends in the making to me.
post #8 of 12
I'd like to Pull it right out out of the screen That looks tender and juicey. Very good lookin Chuck, or should say charles
post #9 of 12
I would say,why wouldn't ya want to do anythingbut pullit!PDT_Armataz_01_29.gif
post #10 of 12
Tasted good to me. I do have some horse meat I could sell you. icon_mrgreen.gif
post #11 of 12
I pull chucks all the time. More forgiving than brisket and usually cheaper. Usually do 4 at once and pull some and slice some. Also SmokieOkie style and chucks work fantastic.
post #12 of 12
Thread Starter 
Well, I just put them on. Later than ususal. Didn't get them on until 9:30. Fortunately, they are for tomorrow, so I don't care when they finish.

I never have been given any ideas or modifications for the sauce I posted in the first post. The wife wants our superbowl go-ers to have pulled chuck sammies. What we in North Carolina call BBQ beef. If anybody has sauce suggestions shoot them to me.

This is only my second (well 2nd and 3rd chuck. Hope they go well.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Jeff's Rub and chuck roast