Chuck roast today.

[amlong88]

Did a chuck today on the pit barrel. Didn't get any picks of it in the pit. But here are the ones before and after.

Out of the fridge

The rub i used. It was a really flavorful rub and perfect for beef IMO.

Rubbed

After the smoke session. Took 6.5 hours total. Not sure of the Chuck but i was thinking 4-5lb range.

 

[SmokinAl]

Looks pretty darn good from here!
Al

 

[SmokinVOLfan]

Nice looking bark! What temp did you pull it at?

 

[amlong88]

Looks pretty darn good from here!
Al

Thanks Al!

Nice looking bark! What temp did you pull it at?

Thank you. I pulled it at 199.

 

[SmokinVOLfan]

I did a couple yesterday too I am going to try to post it later on. I pulled mine at 208.

Was trying to get that falling apart effect like a pork butt.

 

[sauced]

Great looking chuck.....nice job!!

 

[oddegan]

I'm digging your claws. Where did you find those bad boys?

 

[amlong88]

I did a couple yesterday too I am going to try to post it later on. I pulled mine at 208.

Was trying to get that falling apart effect like a pork butt.

how was it taking it up that high? I normally pull butts at 203 but this one i was curious about doing it early. It pulled apart but wasn't falling apart.

Great looking chuck.....nice job!!

Thank you. I'll definitely be doing another one. It was really tasty.

I'm digging your claws. Where did you find those bad boys?

Thank you. I got them at home depot in store for about $10.

 

[SmokinVOLfan]

I had read on here I think SmokinAl or Bear said 208-210 is great for pulling chuck. Mine pulled apart pretty easily but it wasn't quite like a pork butt. I usually pull my butts 200-205 and let em sit in foil in a cooler for a couple hours and you can slide that bone out and it basically just falls apart. Wasn't quite the same but still good eatin!

 

[amlong88]

I had read on here I think SmokinAl or Bear said 208-210 is great for pulling chuck. Mine pulled apart pretty easily but it wasn't quite like a pork butt. I usually pull my butts 200-205 and let em sit in foil in a cooler for a couple hours and you can slide that bone out and it basically just falls apart. Wasn't quite the same but still good eatin!

I'll take to 208 on the next chuck then. Thanks for that advice. Left myself wondering yesterday and didn't think about looking that up.

 

[gmc2003]

It's looks mighty tasty from my computer screen.

Point for sure.

Chris.

 

[amlong88]

It's looks mighty tasty from my computer screen.

Point for sure.

Chris.

thanks Chris. It sure was.