Chuck Roast Cook in California

[Rich G]

So Jeff is a few hours ahead of me (looking good, Jeff!), but I've got my own Chuck Roast cook on the schedule for today. I've got a Costco two-pack of Chuck Roast about 3.25 and 2.75 lbs each. One of these pieces will be pulled early (about 165 degrees) to be diced up for adding to chili, and the other will be taken to pulling stage for dinner tonight...maybe tacos.

Here's the cast of the show (the rub in the ramekin is based off the seasonings in my chili recipe - salt, black pepper, garlic powder, onion powder, cumin, chili powder, paprika, oregano):

All rubbed up - DP Cowlick on the left, Chili Rub on the right:

Smoker is lit (not that you can really tell.)

More pics to come as we go....

Rich

 

[Mike Stevenson]

Rich, looking good so far. I'm looking forward to more pics.

 

[Jeff_B]

Oh ya!

Looks like you got it going on there Rich.

Looks like we are both having pulled beef for dinner tonite.

 

[Rich G]

I'm surprised that these are going so slowly, but it took almost five hours to get these babies to 160-165 degrees.... Anyway, I pulled off the one in the front since it will be diced up for my annual Halloween chili, the other is foiled and on the WSM for dinner (hopefully!!!)

Rich

 

[Rich G]

Everything's off the smoker and done now. Had the pulled beef for dinner -- tacos. The flavor was very good, but I found things a bit dry to my tastes.

Pulled:

Diced:

Rich

 

[John Solak]

Looks great to me. If its a little dry you could always add a little au jus or beef both to rehydrate it. That is what I did when I reheated leftovers.