Does anyone have a recipe for a chuck roast on the PBC? I have a beautiful 5 lb chuck roast and am looking for some ideas and a method for smoking it on my PBC. Has anyone done this? Do you recommend hanging or just setting it on the grate? What wood would work best? Any special rub used?
Any help is appreciated....
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Follow Kathryn's tips in the post linked by Mb. Chuck roasts are terrific smoked. Hang them using the double hook method prior to wrapping. I used hickory for smoke on the ones I did and really thought it was good. Meatheads Big Bad Beef Rub is a great rub and you can find the recipe in the Tested Recipes section under Pastes Rubs and Marinades. Enjoy!
Just make sure you take them up to 207 internal temp if you want to have them "pulled". The first time I did one, I was thinking it was like a brisket, so I stopped at 203. It was still too tough to shred. next one I took to 207, and it pulled wonderfully.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Remember, pulled beef (and pork) is a product of time & temp, not just temp. As others have mentioned chuck roast does well being taken slightly higher than pork butt, but it benefits from being held there for a while, then the faux cambro hold on top of that.
Pit Boss has a great writeup too on pulled beef on the PBC, explaining in more detail. Check it out here.
Follow what he does and what fzxdoc does you wont be disappointed!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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I googled Pepper Stout Beef and came up with this link. Gosh, I want to try it! Did you take the chuckies off at 165 like the recipe says and then put in the pan with the fixins, cover, and back in the smoker just like this recipe recommends?
Hello Kathryn,
Yes -- that is exactly what I did, I didn't check the temp before shredding -- I just let them go 2 hours foiled on the PBC , then started checking them with a wooden skewer every 15 minutes or so until tender.
Then I took them off the PBC, shredded the beef and mixed in to the veggies (this is still really juicy) then placed back on PBC for about 30 minutes and it tightened up.
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