So awhile back on here I read a pulled pork chilli recipe posted by LifebyC which looked amazing (mods not sure if I can hot-link to this site so please remove if I am breaking any rules): https://pitmaster.amazingribs.com/fo...sriracha-chili
I ended up giving that recipe a whirl (did not photograph) and it turned out great. So naturally I got to thinking that I should try it with a chuck roast. Eventually I got around to it. I basically followed LifebyC 's recipe, except that I used a chuck instead of pulled pork (was smaller - about 3-4 lbs) and some ground beef as well. I also rubbed the chuck down with sriracha to add some spice and act as a glue for the rub. For the rub I liberally covered the meet with Holy Cow by Meat Church. Took the roast to about 201 internal before it was the right tenderness. It developed a nice bark and was moist inside and tasted really good. I almost felt bad putting it in a chilli at first! For smoke wood I used hickory chucks (was smoking a pork picnic at the same time) and I cooked indirect at 225-ish with a drip pan underneath. Cook time for the meat was about 14 hours. After the chuck was done, I wrapped it and put it in a cooler for a bit and then otherwise followed the recipe above. Then I pulled the beef, browned a bit of ground beef, and added it to the chilli. Turned out great!
The chuck is on the right side of the KJ in the picture.
I apologize but I didn't take a pic of the chilli itself.
I ended up giving that recipe a whirl (did not photograph) and it turned out great. So naturally I got to thinking that I should try it with a chuck roast. Eventually I got around to it. I basically followed LifebyC 's recipe, except that I used a chuck instead of pulled pork (was smaller - about 3-4 lbs) and some ground beef as well. I also rubbed the chuck down with sriracha to add some spice and act as a glue for the rub. For the rub I liberally covered the meet with Holy Cow by Meat Church. Took the roast to about 201 internal before it was the right tenderness. It developed a nice bark and was moist inside and tasted really good. I almost felt bad putting it in a chilli at first! For smoke wood I used hickory chucks (was smoking a pork picnic at the same time) and I cooked indirect at 225-ish with a drip pan underneath. Cook time for the meat was about 14 hours. After the chuck was done, I wrapped it and put it in a cooler for a bit and then otherwise followed the recipe above. Then I pulled the beef, browned a bit of ground beef, and added it to the chilli. Turned out great!
The chuck is on the right side of the KJ in the picture.
I apologize but I didn't take a pic of the chilli itself.
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