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Today it is going to be apple and pecan because I was lazy and did not go out and pick up anything new. I really wanted to try and oak plus something new combination.

I am going to chuck roast again today. I got a 2 pack from Sam's Club. I made sure I got a pack with 2 chucks that were very close in size and shape. I just seasoned with rub about an hour ago with the Armadillo Willy's Rub that I found on this website under cooking topics on the discussion...

Making pulled beef had never crossed my mind until I read about it on this forum. I am so glad I tried it. Now to get my hands on a whole chuck roll.

Cooked up some chuck roast on the smoker to make my first attempt at pulled beef. It took longer than I thought it would to get it to the tender stage but it was well worth it. I almost like it more than pulled pork. Here are the pics, enjoy! It was definitely...

Pulled pork sandwiches wouldn't be complete without a tasty dessert to accompany them. So here is my homemade peach cobbler baking away in the oven.

Very nice looking. Yet another bit of inspiration for me to try on my WSM. Thanks for the info about the smokiness level.

Just pulled the pork. Final internal temp 187 to 190 depending on which butt I probed and where. The probe went into the meat like going into butter. I am very happy with the texture of the bark. I added a good portion of Ancho Pepper flakes to a basic rub. I am definitely liking the added heat...

I haven't tasted it yet as it is still on the smoker. Sitting at about 183 for meat temp. The bone is loose but not quite there yet. I will check again at 185. If the bone is loose enough, I will stick a probe in it to further test for tenderness. I suspect it may not come off till closer to 190...

Well my smoker temp ended up settling in about 250 to 255 because I didn't close down the fan damper enough. Which is fine, just means I will be pulling the pork off the WSM early. I will double foil and hold in an empty ice chest till about an hour before dinner. Then I will pull and serve...

Looking good... need pics of the pork pulled.

I really should take that sign down... remnant from our last party. Thanks for the support. Meat went in to the smoker 5 mins early (10:55). The DigiQ is working like a champ and is holding temp rock steady. Today was a very windy day in our part of the world and I was worried it was going to...

Just started the preps for an overnight PP cook. Here are my pics so far: I am going to put them on the WSM at about 11 pm tonight with the idea of being done sometime around 4 pm tomorrow. Going to put a full load of Kingsford in the WSM (with the extra large charcoal...

I am still getting used to the DigiQ DX. So far I love it cause it is easy to use and was in my price range for the level of cooking I do. I am not sure if this has any real basis, but from what I have observed, the DigiQ had an easier time controlling temp with an excess of lit charcoal to...

I did a recent cook of 12 racks of St. Louis spares. The flavor profile was good but the ribs didn't wow me with their texture. I got a lot of compliments on the ribs and they were gone in less than an hour, but I still think there is room for improvement. They were bite through tender but not...

If you don't mind me asking, what was your rub recipe? Also this thread would greatly benefit from having pics posted of your success.

Thank you for posting this. For some reason, making pulled beef never entered my mind, let alone cooking a chuck roast on the Weber. This sounds like the perfect meal for a small easy get together. I will be trying this soon.

@Greg C. Do they use white or apple cider vinegar?

I am smoking a dozen St. Louis style spares this coming weekend for a family get together. I have tried a couple of different rubs with good success but I am itching for something new. So far I have tried: Meat Heads Magic Dust Another favorite was Steven Raichlen's 5-4-3-2-1 rub. 5 parts...

I was pretty happy with the whole cook. I still think there is a lot of room for improvement. Wish the ribs were just little more tender and there is about a million rub recipes and variations I want to try before I pick a favorite. I served 5 racks without sauce, 5 racks lightly glazed with a...

@Eric: I work down in Newport, so I stopped off in Southgate at Ray's Prime Food. Very friendly staff. I put in an order for 2 cryovac packs with 2 bone-in butts, came out to about 33 pounds of meat. Going rate was $1.69/pound. They also had brisket flats on hand and could order whole packers.