Chuck roast...now what?

itsmce

I just picked up a couple small chuck roasts marked down at Sam's. I've never Egged this cut, would typically just do a braise on the stove. Is this the piece of meat that I've read people doing "pulled beef"?  What's the technique? 8 hours till dinner time. 
Advice?

lewisj82

Did this a while back. Pretty simple and came out great. 

http://eggheadforum.com/discussion/1167121/pepper-stout-beef

DMW

This is really good.
http://dizzypigbbq.com/portfolio/clays-pulled-beef-by-clay-roberts/

buzd504

General rule for pulled beef is smoke low and slow to 160 or so, then into a pan with your braise of choice and ingredients (onions, peppers, etc) and continue to cook to about 205 or so.  It should pull nicely.

Legume

has anyone cooked a bison chuck roast?  I saw some nice ones yesterday at Central Market, almost pulled the trigger, then realized I have no idea what I'm doing

YEMTrey

Pulled beef sammiches are one of my favorite meals off the Egg.  Enjoy!

blindref757

Sam's Chuckies make good burn ends!!!

itsmce

Thanks for the tips. This is what I ended up doing:
Chucks on a V-rack in a pan, indirect at 275-300 for 4 hours. Then I moved them off the rack and in the pan on top of a sliced red onion, a couple Hatch green chiles from the freezer, a couple carrots cut into pieces, and a couple teaspoons of diced garlic, in maybe 1/4 cup of Worcestershire sauce and 1 1/2 cups of water. Covered the pan tightly with HDAF, back in the Egg at 300 for another 4 hours. The probe read 208 when I brought it in and pulled it. Here's a picture before I pulled. Didn't get one after. I will do this again. 

ChokeOnSmoke

itsmce said:

Thanks for the tips. This is what I ended up doing:
Chucks on a V-rack in a pan, indirect at 275-300 for 4 hours. Then I moved them off the rack and in the pan on top of a sliced red onion, a couple Hatch green chiles from the freezer, a couple carrots cut into pieces, and a couple teaspoons of diced garlic, in maybe 1/4 cup of Worcestershire sauce and 1 1/2 cups of water. Covered the pan tightly with HDAF, back in the Egg at 300 for another 4 hours. The probe read 208 when I brought it in and pulled it. Here's a picture before I pulled. Didn't get one after. I will do this again. 

Looks tasty!
If you want a change of pace from this, I cook chuck roasts exactly the same way as you'd do a pork butt, just take the internal temp up higher (like you did for this) 210-215 or so.  Love the pulled beef.  Great straight up on a bun, in tacos, wrap, etc.  Many great uses for pulled beef.