Beef Chuck Rubbed and ready (ongoing) w-qview

[danbury]

Picked these two chuck roasts up at Sam's Club. Put the rub on them a little while ago for an overnight sit and will fire up the UDS about 4 or so in the morning for a low and slow smoke for pulled beef sandwiches. More as things progress.

Without Rub


With Rub


5½ hours in, internal temp at 145° at this point.

 

[mballi3011]

Looks good so far but whats in the rub if I may ask ?

 

[danbury]

Brown sugar, onion powder, chili powder (bill's mild), garlic powder, paprika, dry mustard, white pepper, salt, cumin and probably a few other things. I make it with different amounts each time..never the same way twice.

 

[beer-b-q]

Looks good, keep the qview s coming.

 

[rw willy]

Love those chuckies.
Have a good smoke.

 

[danbury]

I fired the pit up at 4:30 a.m., heat stabilized by a 5:15 and the meat on right about that time. Started raining soon after, but not a problem at this point. Will post more pics later on when things get going. Won't be lifting the lid for 2 or 3 hours yet.

 

[bigsteve]

Just like a talented Jazz musician

How much do the chucks weigh?

 

[danbury]

To be honest with you BigSteve, I don't remember. I bought them a couple weeks back and v-sealed and froze them until this week. They are nice size one though. Got them from Sam's Club and always try to get the biggest ones that look the best. These seemed to fit the bill that day.

 

[danbury]

All pics will be put in the original post as I take them through out the day.

 

[beer-b-q]

Starting to look pretty good.