6 lb chuckie

marysvilleegger

Just picked one up for tmrrw. Gonna inject with some beef broth tonight. Any thoughts on rub? Anyone use Mickeys on these? Gonna run about 275 til it hits 210. Will follow up tmrrw as it progresses. Go Blue!!

shtgunal3

50/50 salt and black pepper

Mattman3969

What are you final plans with it??? I've done S&P with good results, I've done Fajitaish when planing tacos and I've done Raising the Steaks and it was Awesome. My fav has been Raising the Steaks and when it hits 160 put in a foil pan with some beef broth and pepperoncini peppers till tender

SGH

I like for pulled beef to have a tad of kick to it. Salt, pepper, cayenne and a touch of garlic salt does the trick for me. The Raising The Steaks mentioned above is a good one as well. Standing by for the finale. Good luck my friend.

marysvilleegger

Good morning. Just lit the egg. Thx for the suggestions. I'm gonna go with salt and pepper and a lil garlic.

Mattman3969

I'll take pulled beef of pork any day. Good luck

marysvilleegger

Just went on! It's gonna be a great day! Go Blue!!!!!

Dobie

Looks good. Im going to do my first chuck soon and very interested in your results.

marysvilleegger

Stay tuned @Dobie‌ This is my first. Will post results. Not quite sure how to serve it but I'm definitely pulling it and then I'm thinking sammmmidches with horseradish sauce. I'm open to suggestions.

SGH

@marysvilleegger‌
Standing by for the finale.

marysvilleegger

@sgh --been on for 6 hrs. Running egg at about 285. IT at 155. Should I foil? Bump temp? Or ride it out ? Not in much of a hurry today so will probably see where I'm at in a couple hours.

SGH

Once it hits 160 internal I like to foil with a little beef broth. However if I do not have beef broth to add to the foil I continue cooking unwrapped. If you are not in a rush 285 is near perfect temp wise. I cook them sub-300 myself.

marysvilleegger

Thanks sir. I got broth so I might heed your advice and wrap at 165. How much do u add to foil? What IT temp to finish at 210?

SGH

I use 1/2 cup of liquid. If you use liquid in the foil 210 is near perfect for pulled beef. However if you do not add liquid I stop them around 195-200. Why? The meat will remain moist. It will be a little harder to pull but will yield a better final product.

marysvilleegger

Standby.

SGH

Standing by patiently.

lkapigian

Lipton onion soup is great

marysvilleegger

Foiled it with a little broth after 9 hrs and IT at 175. It's coming along nicely.

SGH

Looking good my friend.

marysvilleegger

Just pulled it off and letting it cool down a little before I shred it. Looks and smells awesome! Thanks to everyone that offered advice especially @sgh for getting me to the finish line and patiently standing by.

Stand by for pulled pic and taste test reaction.

SGH

@marysvilleegger‌
You are welcome my friend. Hope it is excellent. It looks outstanding!

anzyegg

Looks fantastic!!! Great cook man...

Dobie

OK ready for pics of beefy pulled goodness

marysvilleegger

Here ya go @Dobie‌ ! Would definitely do this again. Very tasty. Used oak chunks and could have used a little more smoke. The salt pepper garlic rub was perfect. The 6 1/2 pound chuckie yielded 3 pounds shredded beef. If my math is correct that is $11.00 a pound when finished :-q

Phatchris

Nice cook

Dobie

Wow looks great. Over 50 percent shrinkage. Are you adding sauce?

marysvilleegger

Thanks everyone. I haven't added sauce yet. The stuff I ate tonight was just with some creamy horsey sauce on it. Gonna probably vac pack some of it for the freezer and when i reheat it I might use some sauce then. Any suggestions?

SGH

Trust me when I say that for clod and pulled chuck there is nothing better than this. It beyond good.