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Smoked 2 8lb. beef chuck roast yesterday.Rubbed them down with brisket rub and used 2 chunks of hickory.Put them at 225 degrees for 13 hours when probe read 200 degrees. I foiled them for 1 hour, and they came out great! Pulled apart real easy and made great beef Q sandwiches. Give it a try, good change from pork most of the time.
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I've done a few Chuckies, and they offer a little different texture from pulled pork. In fact I have one in my freezer right now. Don't know if I want to smoke it, or let the wife cook it her way.

I'll be smoking a ~4 pounder pork butt tomorrow morning. Wife want's pulled pork samichies for the weekend......

dan

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