I had 2 7 lb. chuckies slatherd with Maurices sauce seasoned with some Texas BBQ Rub I used 2 chunks of lump and 1 chunk of hickory for the smoke. here are some pics.
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Looks good. I like pulled beef sammiches sometimes as an alternative to pork. Good job.
What temp did you take them to?
What temp did you take them to?
I took the chuckies to 202* internal at 225* Cookshack temp. It took 17.5 hours to get there. Removed from the 008 and foiled for an hour in cooler. And shredded very well!!
I've never tried puled beef. May give it a shot tho. I've got a 6# chuck thawing in the fridge now. Was going to treat it like a brisket & slice across the grain whe done. We'll see.
So, what was your opinion of the final product?
Would you do it again?
If so, would you change anything?
Details appreciated!
So, what was your opinion of the final product?
Would you do it again?
If so, would you change anything?
Details appreciated!
Wheelz, I cook pulled chuckies all the time.I would always use a chuck roast that has bone in. It seems to always pull really well.I've had really good luck with internal temps of 202* In fact when I took them out to foil and cooler for an hour they were already wanting to fall apart.I use hickory for smoke and really get a great tastin chuckie sammich. My 7 yr old daughter loves chuckie sammiches!! I also really like the Texas BBQ Rub on chuckies. Don't think I would do anything different.
Thanks Sterling!
Just for fun, I used BRITU as my bub. I took my chuck to 160˚ & foiled like a brisket with beef stock and home made BBQ sauce. Let er run to 193˚. Rested in foil on the countertop for about one hr. Pulled half and sliced the rest.
I've got to admit that the pulled beef was fantastic! My roast came from a grass-fed critter. Extremely tender. The Mrs really liked it too! I'll be doing more of the pulled beef.
Just for fun, I used BRITU as my bub. I took my chuck to 160˚ & foiled like a brisket with beef stock and home made BBQ sauce. Let er run to 193˚. Rested in foil on the countertop for about one hr. Pulled half and sliced the rest.
I've got to admit that the pulled beef was fantastic! My roast came from a grass-fed critter. Extremely tender. The Mrs really liked it too! I'll be doing more of the pulled beef.