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Chuck Roast ?'s

Going to do a Chuck Roast on Saturday
Would like to end up with pulled beef
Cook/Dome temp????
to an internal temp of ???
Thanks in advance for your help[

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South Dakota
KBØQBT
Large BGE, 
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI

And a deck box full of toy's


Comments

  • ShadowNickShadowNick Posts: 480
    I'd cook it like a pork butt, dome about 275, cook to somewhere between 195 and 205 till a bamboo skewer slides in like butter.  I've had great success doing it that way in the past.
    Chicago, Illinois
  • dougbackerdougbacker Posts: 277
    @ShadowNick should I also rest it like a Butt? and if so how long?

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


  • BudgeezerBudgeezer Posts: 455

    I pull mine @ 215. 

    Check out this recipe by ClayQ for some tips:  http://www.dizzypigbbq.com/recipesPulledBeef.html

    Edina, MN

    Join the 2014 Egghead Rub & Sauce Exchange!!!!  Sign up by September 22, 2014.
  • GriffinGriffin Posts: 6,351
    250 grate level, wrap in foil at 165 (you want those juices that render out), done at 205-210. My last two were about 4lbs each and reached 165 at 6 hours and 210 at 8.5 hours. Allow to rest for minimum of 30 minutes before shredding.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • BOWHUNRBOWHUNR Posts: 1,381
    The last chuck I did was a four pounder.  I smoked it 250 indirect till it hit 165 then placed it in a foil pan with some braising liquid (beef broth, etc.) and covered.  Bumped the cooker up to 325 and let go another 3-3 1/2 hours.  That chuck didn't want to pull right until it hit 215.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • fletcherfamfletcherfam Posts: 797
    Should try the wolfe peppered stout beef with it, it's great.
  • ChubbsChubbs Posts: 3,590
    +1 pepper stout
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SmoothSmokeSmoothSmoke Posts: 139
    edited May 2013
    I just follow the same process as pulled pork.  However I do place it in an aluminum pan at about 165-170 to save the juices.  I take it off the smoker when it probes tender, 200+.

    I've been on a pulled chuck panini run lately. 
    image

    Also love to make chuck burnt ends too.
    image
  • FockerFocker Posts: 1,474
    edited May 2013
    I just follow the same process as pulled pork.  However I do place it in an aluminum pan at about 165-170 to save the juices.  I take it off the smoker when it probes tender, 200+.

    I've been on a pulled chuck panini run lately. 
    image

    Also love to make chuck burnt ends too.
    image
    Tell me about the chuck burnt end procedure?  Those look fabulous.  Not real good at polishing the turd/brisket, so I prefer the chucks.  Smoke one packer every fall and cube it for chili.
    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • SmoothSmokeSmoothSmoke Posts: 139
    If I'm doing burnt ends, I'll pull at 190-195F internal.  Cube, rub and or sauce then return to the smoker for 1.5-2 hours more.  It's super simple and tastes so good man!  I hope you give it a try. 
  • ChokeOnSmokeChokeOnSmoke Posts: 1,685
    edited May 2013

    These are easy and fantastic. Cook like you would a pork butt, don't open the lid until 200+, take off when it reached 205-215 and shred with PVC gloves. (foil for resting if necessary to hit meal time). Doesn't get much tastier.
    Packerland, Wisconsin

  • MrCookingNurseMrCookingNurse Posts: 3,739
    @smoothsmoke

    this is added to the top of the todo list!!! looks so so good. 


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • Mattman3969Mattman3969 Posts: 2,776
    edited May 2013
    Griffin Posts: 3,646 1:53PM 250 grate level, wrap in foil at 165 (you want those juices that render out), done at 205-210. My last two were about 4lbs each and reached 165 at 6 hours and 210 at 8.5 hours. Allow to rest for minimum of 30 minutes before shredding. Mine completely sucked till I did just like @Griffin described image
    image.jpg
    717 x 960 - 380K

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    Large BGE. Small BGE Henderson, Ky. Waitin to find a Sasquatch to Egg.
  • FockerFocker Posts: 1,474
    If I'm doing burnt ends, I'll pull at 190-195F internal.  Cube, rub and or sauce then return to the smoker for 1.5-2 hours more.  It's super simple and tastes so good man!  I hope you give it a try. 

    Got a chuck in the freezer delegated for the sacrificial burnt ends offering.  Can't wait to try this, thanks!  Other than pizza, burnt ends are my favorite thing to devour.

    One last thing, is pit temp still low n slow ranges?  Or do you increase temp some after cubing? 

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • MickeyMickey Posts: 14,103
    (iMO) you do not have to "hold" pulled pork and I only do when it is ready to early. But I am with @Griffin on the beef at 30+ min.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • SmoothSmokeSmoothSmoke Posts: 139

    Focker said:
    If I'm doing burnt ends, I'll pull at 190-195F internal.  Cube, rub and or sauce then return to the smoker for 1.5-2 hours more.  It's super simple and tastes so good man!  I hope you give it a try. 

    Got a chuck in the freezer delegated for the sacrificial burnt ends offering.  Can't wait to try this, thanks!  Other than pizza, burnt ends are my favorite thing to devour.

    One last thing, is pit temp still low n slow ranges?  Or do you increase temp some after cubing? 


    I cook normally at 275 and keep the same temp after cubing.  Good luck! 
  • BOWHUNRBOWHUNR Posts: 1,381
    This was my last Peppered Ale Beef because I didn't have a bottle of stout. :D

    The Players

    image

    Covered with Dizzy Pig Cowlick and cooked indirect at 250 until it reached 165 internal with some pecan chunks.

    image

    Placed in a pan with the peppers, onions, garlic and liquid.  Covered and cooked at 325 until it reached 215.

    image

    At 215 pulled and placed back on cooker uncovered until liquid reduced a bit.

    image

    Served on Italian hoagies with some melted provolone.

    image

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • Charlie tunaCharlie tuna Posts: 2,191
    1. As posted by HAP and above by BOWHUNR thats the way i did it.  I was suprised on how slow it cooked and i had to go to 215 to reach a nice easy pulling temperature.  But it is well worth the extra time!!
    2. PS: I used a beef broth.
    Pulled Beef 001.JPG
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    Pulled Beef 008.JPG
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    Pulled Beef 009.JPG
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    Pulled Beef 012.JPG
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