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smoked chuck roast, pulled beef BBQ

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    smoked chuck roast, pulled beef BBQ

    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 ?

    thanks for the help

    #2
    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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    • scottdware
      scottdware commented
      Editing a comment
      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!

    #3
    No photos it didn’t happen

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      #4
      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!

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        #5
        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!

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          #6
          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

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            #7
            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
            Attached Files

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            • Mudkat
              Mudkat commented
              Editing a comment
              Sounds and looks great!

            #8
            Originally posted by ColonialDawg View Post
            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).
            Click image for larger version

Name:	93mURZc7Q9KK058OuG5+aA.jpg
Views:	143
Size:	245.8 KB
ID:	567187 Thats what I did yesterday

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            • ColonialDawg
              ColonialDawg commented
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              I must have missed your invitation to join you?

            • Thom Emery
              Thom Emery commented
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              😃👍👌

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