7+ pounds of USDA Prime chuck roast!

[Thunder77]

Greetings fellow addicts. My local Giant had USDA Prime chuck on sale for $3.99 a pound, so I had to grab some. So,
My question for the group, do I make all of it into pulled beef,
Or make some into pot roast? I have never done pulled beef on the grill, or chuckies on the grill for that matter, but I have really wanted to try it. I am guessing that BBBR is the way to go here?

What say you all? Throw it all on the kettle/SnS for a low and slow? All input is welcome. I have 2 hunks, both approximately 3.6 pounds each.

[DWCowles]

Do the pulled beef you won't regret it.

[bbqoaf]

Agreed, so good.

[richinlbrg]

+1 on the pulled beef! LOVE IT, maybe even more than pulled pork.

[ribeyeguy]

Man, I love pot roast so I'd reserve one of the chunks for that.

[Thunder77]

ribeyeguy, I love me some pot roast as well, but the lure of something new....

[Jerod Broussard]

Either way cause I make sure both get a DARK exterior.

[Ray]

I'm for smoking' the chuckies and pulling 'em. its just great stuff! By the way, that 7+ lbs will cook way down so don't worry about having too much.

[Thunder77]

Ray, what kind of wood would you use?

[Ray]

Thunder77, I have a GMG Davy Crocket wood pellet cooker so the wood pellets are a blend of Oak, Hickory, and Cherry wood. The wood pellet smoker imparts an amazing flavor! And chuckies are a great way to enjoy it.

[ribeyeguy]

Do both!

[Huskee]

Tough. I'm a HUGE pulled beef fan. But pot roast is deeelish too. Pulled beef nachos and quesadillas are to die for.

[Thunder77]

You have a recipe for those Huskee?

[JCBBQ]

What are the best cuts for pulled beef?

[fzxdoc]

I've only used chuckies for pulled beef, JCBBQ , and they turn out great every time.

Thunder77 , you won't regret having some great pulled beef sammies and meals now and having a pound or two of leftover pulled beef in your freezer for some quick and delicious suppers. I used pulled beef in Philly Steak Sammies, Lasagna, Marinara Meat Sauce for Spaghetti, tacos/burritos. It's a great replacement for (bacteria-worrisome) ground beef in a lot of recipes.

I do 4 chuckies at a time in my PBC, with Meathead's BBBR, taking them to probe tenderness/207-209 degF for easy peasy pulling. Wood is a combo of cherry, hickory and apple, one chunk each, a recommendation from a fellow Pitster who PM'd me some great tips when I first started smoking chuck roasts.

Next to pastrami, chuckies are my faves to smoke. And chicken... And ribs... And bacon-covered meatloaf... and...

Kathryn

[Thunder77]

Fzxdoc, yer killing me here! 😜

[scottranda]

fzxdoc when you freeze leftover pulled beef, do you need to put any of the juices in the bag to keep things moist? (I use BBQ sauce for pulled pork when freezing).

[fzxdoc]

scottranda I don't put any additional juices in with the beef, just the juice that's already mixed in. It's plenty moist. I vacuum seal the meat in 1 lb portions.

[Danjohnston949]

Thunder77, I answer is Obvious! Run back to the Store and Pick Up another 7# of that Chuck! Put 7#'s on the Griil and the Other 7#'s in a Roaster in the Oven! Have the Neighborhood standing by for a Preference Test! You will have the Answer You are Looking For, You will also be the best Liked Neighbor in Town! Unless You live in a Communty of Vegetarians? 😙🤔😇🤔😉
Eat Well and Prosper! From Fargo ND, Dan

[Tim E]

I am with Dan on this suggestion

[Craigar]

What are the best cuts for pulled beef?

Arm roasts will work along with chuck roasts. Basically any roast that comes from the shoulder will work.

[HorseDoctor]

If you have sous vide equipment, get another chunk. Sous vide at 130 F for 48 hours then give the outside a quick hot sear. You'll think you got prime rib for $3.99.

[Thunder77]

HorseDoctor, I definitely have to try that!!

[DeusDingo]

one more for pulled beef - make pot roast in the winter!

[fzxdoc]

Ditto that! Pot roast is a wintertime food for us too.

[Jerod Broussard]

One of my late grandmothers cooked gumbo EVERY Sunday living 38 miles from the Gulf of Mexico with 110% humidity 10 months out the year. We are having pastrami, pot roast, and smoked brisket this weekend.

[Thunder77]

So the chuckies are on the Weber SnS combo, chugging away. They're at 156 right now. When to wrap?? Single or double wrap?

[Jerod Broussard]

Wrap based on aesthetics....I double wrap based on possible leakage. Chuck roasts do good with one for me, brisket typically take two.

[fzxdoc]

Wrap at 160 to 180, whenever they are barked the way you like 'em. I always double wrap for extra insurance.
Takes another hour to 90 minutes to get to 206 to 208 (probe tenderness) at about 280 degrees pit/kettle ave temp. Cambro for 90 minutes minimum. 2 hours cambro works great. Enjoy those good eats!

Kathryn