Chopped Chuck Roast for the Daytona 500

[Stevo]

Saw this post/video last night, and had to do some pulled beef today:

https://pitmaster.amazingribs.com/forum/restaurants-and-butchers/cookbooks-videos/276912-smoked-chuck-roast-video

So at 9:30pm last night, I headed to the local grocery to get some chuckie. Got a 2.8 lb select chuck roast (no choice/prime available). I trimmed it and the result was ~2lbs. I salted it overnight with 1tsp kosher salt.

Today I rubbed it with the rub from the above video. I tied it because I had to trim out a big hunk of hard fat down the middle, so I wanted it to keep a consistent shape for even cooking:



Here it is on the pellet smoker, running on "hi smoke" setting, with the addition of a smoke tube to add more smoke:





I plan to run it on hi smoke, which is around 220 degrees, for a few hours, then bump it to 250. At around IT 160 and good bark, I'll wrap 'er up and bump the cooker up to 300 and cook until probe tender.

More to come!

[Jerod Broussard]

If you want a chopped and somewhat of a pulled product don't rely on just probe tender, take that dude to 207-ish and give it a really good warm rest.

[Stevo]

Here are pics after ~2 hours. IT is around 130 degrees. And I bumped the smoker up to 250, and flipped the roast:

[LarryO47]

Looking good.

[Jerod Broussard]

Ahhhh, the beginning of barkness.....

[Stevo]

4 hours 15 mins into the cook, and IT is 174 and its barking (Woof!).. Bumped the smoker temp to 275, and I'll wrap at 180.

[Jerod Broussard]

I'd be tempted to wrap at 190-ish.

[Stevo]

To maximize the bark?

[Jerod Broussard]

Yeah, but in a pellet popper you may be there by 180 with all the air flow them things have. Didn't think of that.

[LarryO47]

Nice!!!!!!

[AdamJG]

I'm about to go chop 2 chuckies myself...one to eat and one to make chili with this week!!

[Stevo]

Wrapped at 190, bumped the smoker temp to 300:

[Spinaker]

Looking good, brother!!! I love the chuck roast. Mix in some sauce and beef fat to the chopped beef piled on too some Texas Toast. You have your self one damn fine sandwich.

[Stevo]

30 minutes later the IT was 208 so I wrapped it in a towel and into the cooler for 90 minutes. And then there was beefy goodness:



I chopped up about 3/4 of it:



And then the rest of the roast was this one whole muscle. I'll call it the money muscle. I thought, why not slice it?



And there were sammiches... mayo, beef, bbq sauce, pickles and onions.



One thing led to another, and then I was sad



My wife and I each had a sandwich, and then proceed to chow on the rest of the chuckie dunked in the jus from the wrap and some BBQ sauce, until it was all gone!

I should have cooked 2 roasts!!!!!!!

[SlushDeezey]

Makes me want to do one. Never did a chuck before.

[Mr. Bones]

Same results I had: Shoulda cooked much more Chuckie!
I'll know better, next time!!!
Beautiful food, congrats!

[Stevo]

Here is my cook log. I end up using my iPhone to do this, because I always have it with me to take the pics...

• 2lb after trim, dry brined overnight, rubbed with beef rub and tied
• 10:05 meat on, high smoke setting plus smoke tube underneath by fire pot
• 11:05 check meat and spritz. IT 87
• 12:15 IT 125, flipped meat, spritz, and smoker up to 250
• 13:15 IT 158 spritz
• 14:15 IT 174 flip meat and bump smoker temp to 275
• 15:15 IT 181
• 15:40 IT 190 wrap w/broth, smoker temp to 300
• 16:10 IT 208, into cambro
• 17:30 chopped-n-sliced

[Jerod Broussard]

You know you done something right when you wish you would have cooked twice as much.

[Richard P]

Don't know what to say but that was a mouth watering looking cook. Congrats.

[DWCowles]

Beautiful!