Another Pulled Beef Chucky

[duffman]

It is a beautiful day in the neighborhood so we are smoking a chuck roast for pulled beef this weekend. I am trying out a new brand of lump charcoal because I am having trouble finding my usual Royal Oak during the pandemic. Also broke out a bottle of wine for the afternoon on the patio while we watching TV.

 

[TNJAKE]

That's gonna be delicious. Love blackberry wine.....and O Brother Where Art Thou

 

[duffman]

It ended up being one of those smokes. Honestly it is mostly my fault because ingot started later than I wanted on my smoke. But this dang Chucky has hit it's second stall of the day and I am getting hungry. Ha. I am going to give it it's time and pull it later tonight for dinner tomorrow night instead of tonight. More updates to come.

 

[one eyed jack]

I've had low and slow chucks that were more stubborn, and frustrating, than Butts. I will put them in a pan, cover with foil, and throw them in the oven at higher heat, after the stall, to finish, if I run out of time.

 

[jcam222]

That B&B Oak lump is my go to. Burns hot and clean. Their Hickory blend lump is great too. I used to use Royal Oak but got tired of finding scraps in it. I’ve never seen any scrap in the B&B.

 

[JCAP]

Not much better than a nice chuck roast on the smoker!

B&B is my favorite lump. I've tried RO but find that there are so many really tiny pieces compared to B&B. Could be just the place I get it from is too rough with the bags but..

 

[duffman]

It took about 7 hours but the chuck roast finally got to 200 degrees. I pulled it and wrapped it in foil and let it rest in my cooler of towels for about an hour before shredding it. Snuck a few pieces and it was pretty tasty. Should make for a good supper tomorrow night.

The B&B charcoal worked out pretty good. See how it does next weekend with some ribs.