Pulled Chuck Roast

MossyMO

Chuck roast was seasoned with Tatonka Dust.

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Then smoked with cherry indirect in the Big Green Egg on the grate at 275º.

When the meat temp hit 140º it was panned and basted in juices we had left over from 9 Hour Burgundy Mushrooms and then turned over in the juices at 180º to keep everything moist until the roast reached 205º for pulling.

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Here is the chuck roast being pulled after it had rested.

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Sautéed onions and peppers and then added the pulled chuck roast.

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Put the pulled chuck roast/green pepper/onion mixture on ciabatta buns, added swiss cheese and heated in the oven till the cheese melted.


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Here is the pulled beef sandwich, the flavor was outstanding!



Thanks for looking!

SkinnyV

Looks great well done. Have yet to do a chuckon the egg.

Mattman3969

Nom Nom Nom!!!

Coach292

Looks great. I've thought about smoking a chuck roast like that and using the meat for a "smoked chili".

wbradking

I gotta try this soon. Haven't done a chuck roast yet, but all the recent posts are driving me crazy!

cazzy

Looks great!  On the list now!

DMW

Really like pulled beef, those sammies, I've never done it like that, on the list!

SmokinOutBack

Looks fantastic! And that Tatonka Dust rocks the house!!

SmokeyPitt

Looks outstanding.  I googled Tatonka dust and it looks like this is one of those rubs that actually contains charcoal.  Definitely sounds interesting!

http://www.owensbbq.com/tatonka-dust--sausage-seasonings.html

weredaone

Strong work!!! Did one myself sunday and did Tacos, but those Sammies are next up!!

Carolina Q

SmokeyPitt said:

Looks outstanding.  I googled Tatonka dust and it looks like this is one of those rubs that actually contains charcoal.  

It appears to contain lots of things that, umm, aren't food.   Still, that's one of the best looking chuck cooks I've seen in a LONG time!

Griffin

Looks great. Can I have one without peppers?

pgprescott

Ditto" nom, nom,nom"!

grege345

I cannot figure out this chuck roast. 0 for 2.

Aquacop

Wow, awesome cook

ChokeOnSmoke

grege345 said:

I cannot figure out this chuck roast. 0 for 2.

The trick to chuck roast is to take it up to an internal of between 205º - 215º.   The easiest way to do it is to keep it simple, cook it exactly like a pork butt but leave it on longer (205º-215º).  At that internal finishing temp it will pull easily with 2 forks and you can then mix it with whatever you want to.  Works every single time assuming you have chuck roast and not arm roast, bottom roast, etc. - The "cut" makes all the difference.

th41004

http://www.thesmokinwood.com/blog/679-chuck-roast-on-the-big-green-egg