smoked chuck roast aka pulled beef

[Kaz S]

So I got my outdoor prep area pretty much done.

I've got $70 invested in the outdoor prep area. Tried out some watermelon on a nice florida day.

Then got the meat on the counter to room temp and the smoker up to 225. Soaked overnight in stubbs beef marinade then rubbed with a mix of kruger/jane and kruger rib rub.

And on the smoker for 6 hours. Had to add more water at 5 hours so here is a pic.

Foiled after 6 hours with some beer and some reserved stubbs and back on for 3 more.

Then a one hour rest before I got after it.

Pulled.

Plated.

Enjoyed!

It got 3 fantastics! Brother, girlfriend, and I. Super easy and tasty! I added a lil more juice and a lil more rub to the pulled beef to really make it pop off the sandwich. They both went back for seconds minus the bread!

Kaz

 

[Clint]

Here's a 4th fantastic

I just found a small chuckie in my freezer from 2008 - it's defrosting but it might be freezer burned. I love the pulled beef.

 

[Vince B]

Oh yes your living the highlife! I like the outdoor prep area and my wife would love it. She could just hose it down when I was done! Great idea and good eats. Vince

 

[Jeff_B]

A agree You are living the Highlife

Love pulled beef and yours looks outstanding.

Nice outdoor prep area also Kaz.

 

[Bob Correll]

That last pic looks like a dream that I had last night!

Great looking beef and outdoor prep area!

 

[Larry Wolfe]

VERY VERY NICE!!! I love pulled beef!!

 

[JHunter]

Never had pulled beef, but after this that will soon change...

Great looking cook...

 

[Kaz S]

Thanks everyone. I love my outdoor kitchen. I got a paper towel rack mounted today and am looking forward to carving up some beef strips to bang off my outdoor tube deep fryer tonite. Fast and tasty.

With how consistent the smoker is and the size of the roast same 3.5lb as the last one (they were actually BOGO and wrapped together at the market) so I never temped the roast. Just set the timer, smoked with hickory, sit back and let it do its thing.

Also if anyone was interested here is the link to where I bought the counter board. US Plastic Corp sand it down or flip it over after heavy scratching I plan on using this thing!

And wanted to say this beef is durn good cold leftovers so grab 2!

 

[George Curtis]

nice work area. the beef looked as about perfect as it can get. bravo !

 

[RichPB (richlife)]

Nice, Kaz. So that was 3.5 lb chuck roast, 9 hours total. What temp -- low, about 225 - 250?

My 10 lb. briskets took that long and I'd like to try it for just my wife and self. Rich

 

[Kaz S]

Yep 3.5lbs of chuck roast and started cooking 10 hours before I was ready for dinner. 6 hour smoke, 3 hour foil/braise, 1 hour rest. And chugged along at 225 the whole time. Would make a great meal for u and the wife, way cheaper than a brisket and you'll still get some leftovers.

 

[Kaz S]

Originally posted by kaz S:
Thanks everyone. I love my outdoor kitchen. I got a paper towel rack mounted today and am looking forward to carving up some beef strips to bang off my outdoor tube deep fryer tonite. Fast and tasty.

Not a weber or bbq but was prepped and cooked outdoors. I mentioned it here so I'll post a little fried food for yall. So fast if u blinked u missed em.

 

[JSMcdowell]

Looks great!

And thanks for the cutting board link, going to need some of those long sheets in the coming months for a trailer we are putting together.