so got my smoker little over a month ago and so far having a blast did a pork shoulder turned out great, then did ribs and that was no so good but learned a lot, then did a brisket and was great did some fish and chicken as well, question is want to smoke a chuck roast for some pulled beef BBQ was wondering what temp to smoke it at 250* ? and as for rub should i just use salt/pepper ? and what internal temp would you pull it off at ?
I personally use the same rub I use on brisket (right now my favorite is Oak Ridge Black Ops) but salt and course black pepper is always simple and very tasty. I usually cook my chuck roasts between 250-275 until I get a good bark (usually between 150-160) and then I wrap tightly and cook until it probes like butter. Temp usually ends up being 205-210. It really is a poor man’s brisket point (although meat prices say otherwise).
I'll be doing one this weekend for the first time, great tips! And I'm with you, the Black Ops rub is one of my favorites that I use on all the brisket I do! Cheers!
Montreal steak seasoning works well for this. Or salt/pepper/garlic. You really have to cook the hell out of a chuck roast to make it pullable. Get it to about 210 IT and keep it there for an hour or so. Then hold in a cooler or warm oven for at least a couple of hours, the longer the better. Enjoy!
You're gonna like pulled chuckie. Brine at least 3 hours, overnight is better. I cook between 235 - 250 until probe tender which has been between 205 - 210. I use BBBR rub. I wrap with beef broth after the stall or 170'ish. I like Meatheads sweet and sour coleslaw recipe to go with it. Have fun and enjoy!
thanks for the info, i did see one write up where a guy did just that with the broth and he added some onions and wrapped it up good. will let you all know how it goes
well went to local butcher and he cleaned up a 8lb chuck roast for me and she went on the smoker Saturday and my wife made a bourbon bbq sauce both turned out great
I personally use the same rub I use on brisket (right now my favorite is Oak Ridge Black Ops) but salt and course black pepper is always simple and very tasty. I usually cook my chuck roasts between 250-275 until I get a good bark (usually between 150-160) and then I wrap tightly and cook until it probes like butter. Temp usually ends up being 205-210. It really is a poor man’s brisket point (although meat prices say otherwise).
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