Pullled Beef with corn on the cob


 
S

Scott C M

TVWBB Member
Smoked a 3.25lb chuck roast today with Wolfe Bold. Also had chipotle mayo on it. Glad i went with fork tender as this thing was not ready to come off until 211 degrees! Also grilled some corn, so pretty basic but fantastic meal!

Chuck with Wolfe Bold on it
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chuck closing in on 160 degrees
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pulled and ready to eat!
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corn cookin..made extra for a dish my wife is making tomorrow
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Plated...time to eat!
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That looks really good. How long did you cook it and at what temp? Is a chuck roast the same as a chuck roll (referenced in the cooking topics section)? The chuck roll looked good but I didn't want to cook something that huge. This seems a lot more reasonable.
 
We had pulled beef and corn as well tonight. I chickened out, and did it on the slow cooker. I am smoking a boneless stuffed capicola(pork butt center) that I had my butcher cure for me for lunch tomorrow.

Nice job on your cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Christopher_C_ G:
Is a chuck roast the same as a chuck roll (referenced in the cooking topics section)? </div></BLOCKQUOTE>
No, not the same. The whole chuck, maybe 70-100 pounds is cut down into smaller cuts, one of which is the chuck roll. However, it should be no trouble finding a much smaller boneless chuck roast at any supermarket. Obviously, it will come from the chuck of the animal, the neck/shoulder, but from a part different from the roll. Called many names so ask the meat guys, but if the package is on display, it'll say that it is boneless or not and that it is a chuck roast
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott C M:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Christopher_C_ G:
That looks really good. How long did you cook it and at what temp? Is a chuck roast the same as a chuck roll (referenced in the cooking topics section)? The chuck roll looked good but I didn't want to cook something that huge. This seems a lot more reasonable. </div></BLOCKQUOTE>

Christopher, temp averaged 260 for the cook. It took 5 hours to get up to an internal temp of 160 and once foiled climbed quickly to 200+ after only 1.5 hours.

Dave nailed the chuck roll/roast difference above. My packaging read "boneless chuck roast" </div></BLOCKQUOTE>
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K:
We had pulled beef and corn as well tonight. I chickened out, and did it on the slow cooker. I am smoking a boneless stuffed capicola(pork butt center) that I had my butcher cure for me for lunch tomorrow.

Nice job on your cook. </div></BLOCKQUOTE>

Dave, how did it turn out for you? Always nice to have the slow cooker option though!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Dave, how did it turn out for you? Always nice to have the slow cooker option though! </div></BLOCKQUOTE>

I took it out of the freezer last night into the fridge. At 7:00 am it went on high, covered in an Italian Salad dressing mixture(dry), and was tender enough to eat at supper time. So far its the only way that I have done a pulled beef.
 
Looks really good.

I have to try this.

chipotle mayo i never herd of but it sound delish will have to do my own.

Thx for sharing
 
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.
 
Very Nice Hawkeye! Although, there's not quite enough food on that plate for me...can still see the plate
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