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Weekend Chuck Roast Smoke w/pix


 
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Andy_E

TVWBB Member
Did my first attempt at beef this weekend. I decided I wanted to give a couple of chuck roasts a try. I didn't do a chuck roll, I just did of pot roast sized chucks (2#-3#). Got them pretty reasonably priced at the meat counter of my grocery store. For the rub I used a slightly modified version of Wild Willy's Number One-Derful Rub. Had some nice heat to it. Smoked about 6ish hours w/ apple and just a bit of hickory. I foiled them at around 160*-165*. Pix below (Sorry some are a little blurry. I was hungry
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Looks good! I'm not the biggest fan of pulled pork but have been wanting to try pulled beef for a while. Do you add any sauce after it's pulled?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Daigle:
Looks good! I'm not the biggest fan of pulled pork but have been wanting to try pulled beef for a while. Do you add any sauce after it's pulled? </div></BLOCKQUOTE>

I'm with you I was really excited to try pulled beef. I decided not to do any finishing sauce, but did pour some juices from the foil back on the finished product (you can kind of tell in last pic). I was cooking for several people, and when I do, I let them make their own sauce decisions.

The beef was great though. Not quite as tender as pulled pork since these were a little leaner (at least this time), but the beef taste outweighed that for me.
 
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