7 bone chuck roasts for pulled beef.

[Taylor Moseley]

The Vons near my house has portions of 7-bone roast for a like 1.30$ a pound, and each is about 6-8 pounds. Would these be good for pulled beef? I've wanted to try that but whole chuck rolls have been to big and expensive for me to try.

I usually inject my pork butts, and I use one of the recipes from here for my briskets. I assume I'd use the rub Chris uses in his tutorial and that injection. Does that sound like a plan?

 

[Bill Berg]

I do chuck roasts quite a bit. They are very tasty and with the amount of fat, they stay quite moist. My wife tends to prefer the chucks over butts.

 

[Gary Michael]

Oh yes, esp. at that price..give it a try....you will enjoy

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Taylor Moseley:
The Vons near my house has portions of 7-bone roast for a like 1.30$ a pound, and each is about 6-8 pounds. Would these be good for pulled beef? I've wanted to try that but whole chuck rolls have been to big and expensive for me to try.

I usually inject my pork butts, and I use one of the recipes from here for my briskets. I assume I'd use the rub Chris uses in his tutorial and that injection. Does that sound like a plan? </div></BLOCKQUOTE>

Taylor they are fine for pulled beef and Chuck Rolls too if you're looking for something different!

 

[Taylor Moseley]

They were 1.49$ I was wrong about the price but I got some because that's still a pretty good price, almost pork butts cheap. I bought two ~5 lb pieces, about 3 inches thick each. My only worry is that they'll dry out, because I'm using a Guru now and I don't use water. I wonder if there's some way to make the air moist without having to refill the water pan constantly. The last cook I did, I used just an empty foiled pan and one of my butts dried up, even though the cooker was at 235 for most of the cook. I guess I'll just inject them a lot and hope for the best.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Taylor Moseley:
My only worry is that they'll dry out, because I'm using a Guru now and I don't use water. I wonder if there's some way to make the air moist without having to refill the water pan constantly. The last cook I did, I used just an empty foiled pan and one of my butts dried up, even though the cooker was at 235 for most of the cook. I guess I'll just inject them a lot and hope for the best. </div></BLOCKQUOTE>
Water in the water pan does nothing for adding moisture to the meat being cooked, period. It's there as a heat sink to help keep temps low. I have not used water in my WSM for over 5 years now and have no issues. If the meat was dry then you over cooked it. HTH

 

[Taylor Moseley]

Any idea how long these will take to get to 165-170 at 225? They are about 5 pounds each.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Taylor Moseley:
Any idea how long these will take to get to 165-170 at 225? They are about 5 pounds each. </div></BLOCKQUOTE>
It depends on thickness. When I do 18 lb chuck rolls I figure 1hr - 1 hr 15 min per lb for the total cook time but they are quite thick. Your typical chuck roast isn't very thick so shouldn't take more than 2-3 hrs I would guess.

 

[Taylor Moseley]

well it's been 7 hours, and one roast is 157 in the middle, the other is 145. It's been windy all day, and I set the pit to 250 a couple of hours ago. I've never had anything stay this cold this long, especially give that these are about as thick as a brisket. Part of me just wants to foil and turn up the heat, and part of me thinks that rushing it would just ruin my meat. What do you guys think?

 

[K Kruger]

I don't low/slow smaller chuck roasts. I smoke over 300 for a few then foil to finish.

 

[Taylor Moseley]

Well Both are foiled now, I'll turn the guru up a bit and check in an hour. I usually went wide open for High heat briskets, I'll see how 325 does.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Taylor Moseley:
well it's been 7 hours, and one roast is 157 in the middle, the other is 145. It's been windy all day, and I set the pit to 250 a couple of hours ago. I've never had anything stay this cold this long, especially give that these are about as thick as a brisket. Part of me just wants to foil and turn up the heat, and part of me thinks that rushing it would just ruin my meat. What do you guys think? </div></BLOCKQUOTE>
Very odd indeed that it took that long to come up to temp? 225º is on the low end but... Have you ever checked your thermo for accuracy? Just a thought.