5.5lb chuck roast for pulling

[Smoking at 4am]

Hi guys, I have a 5.5lb chuck roast I'm gonna smoke tomorrow. Doing a dry brine tonight gonna take it up between 205°-210°. Gonna wrap it at about 160°. I have apple, cherry, hickory, and a bourbon barrel to smoke with, I think I'm leaning towards hickory. I'm gonna pull half of it and cut steaks on the other half. Thoughts or tips? Pics to come.

 

[Central PA Cowboy]

Def. hickory.

You doing any side dishes?

 

[Smoking at 4am]

Def. hickory.

You doing any side dishes?

It's a birthday party for my friend. I'm in charge of the turf, some buddies are in charge of the surf. They are doing lobsters and steamers, other people are bringing sides and desserts. Can't wait, its gonna be great weather this weekend in MA.

4am

 

[TNJAKE]

Good ideas on the pulled plan. I take mine to 210. Save and defat your juices. Not sure I understand the "cut steaks" plan. Could you tell us more about that? Nice looking hunk of beef

 

[motocrash]

I'm partial to oak on beef, I vote bourbon barrel. Better yet add some apple too, to balance with a little sweetness.

 

[SecondHandSmoker]

Go with either hickory or the bourbon barrel.
Not sure how well it will slice since you're taking the IT to pulling temps.

 

[Smoking at 4am]

Good ideas on the pulled plan. I take mine to 210. Save and defat your juices. Not sure I understand the "cut steaks" plan. Could you tell us more about that? Nice looking hunk of beef

I was thinking of slicing the roast thin like a brisket on one half, not actually cut steaks. If it doesn't work out I can just pull the whole thing anyway.

 

[edmonds]

Sounds like a great plan. I second using oak for smoking wood. But of the ones you mentioned, I would choose hickory.

 

[DRKsmoking]

Nice slab of meat, I'm on the hickory list. And in for the plating line

David

 

[ravenclan]

Hickory with a little apple is my vote.

 

[JLeonard]

Looks like a good start. Maybe slice off what you want for sliced at a lower IT more suited for slicing and then take the rest on to the IT you want for pulling. Either way, Im in for the finish.
Jim

 

[Gonna Smoke]

I really like pulled chuck...

 

[Smoking at 4am]

Looks like a good start. Maybe slice off what you want for sliced at a lower IT more suited for slicing and then take the rest on to the IT you want for pulling. Either way, Im in for the finish.
Jim

Sometimes the simple things elude me, slicing in half and taking half off the grill at the lower IT to slice makes much more sense. The party got put off till tomorrow but I have the rub on and can't wait to get it on the smoker

 

[JLeonard]

Man I cant wait to see the finish pics on that. Looking good thus far.
Jim

 

[Gonna Smoke]

It's been a while since I've seen a bone-in chuck. No one around me sells them anymore...

 

[Smoking at 4am]

It's been a while since I've seen a bone-in chuck. No one around me sells them anymore...

I get all my beef, chicken, and pork locally from a friend. It's nice to know the farmer, how the animals are raised, and where they are slaughtered. I can request any cut of meat and in 2 weeks its usually ready.

 

[Steve H]

Nice cut of meat! I was also wondering about the steak idea. I have a chuck in the crockpot now for dinner. Can't beat them low and slow either way.

 

[Smoking at 4am]

Just got the chuck on the smoker, smaller one for slicing larger one for pulling, now it's time for the waiting game.

 

[chopsaw]

Haven't seen a 7 bone chuck in a long time around here .
Be watching for the slice , and at what temp .
I had one a few years ago that didn't want to shred . Went all the way to 211 IT and sliced it . Man it was good .

 

[Smoking at 4am]

Haven't seen a 7 bone chuck in a long time around here .
Be watching for the slice , and at what temp .
I had one a few years ago that didn't want to shred . Went all the way to 211 IT and sliced it . Man it was good .

Hopefully I have better luck with the shredding, do you remember what temp you smoked it at? The peice for slicing is almost at temp, gonna hold that in double tinfoil wrap in my towel lined cooler while keeping the probe in to monitor the temp.