Question on pulled chuck roast

bhedges1987

I typically do this in my pressure cooker.  However, it's the wife birthday and I'm going to make something a little more special for her.  French dip sandwiches for her and curious about how to do this.  Here is my plan.

Sear each side on the mini

Put on the large at 250 with light smoke until I.T gets to 160.  

Put in dutch oven with some dark beer and cover with foil until internal gets to about 215.

Rest in foil for about an hour

Shread

For those that have done similar.  Is this a good strategy?  Foiling at 160 and pulling at 215 so I can shread/pull it?

About how long can I expect this to take?  I'm looking at getting a 6lb chuck (hoping they have some that big).

Thanks

Ima_good_egg

I do that often, it takes around 8 hours for me. And it's so delicious, your wife will really enjoy it. Happy birthday to her!

SmokeyPitt

Sounds good to me.  You are really close to this recipe:
http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

This is an excellent recipe.  I agree I think it is usually about 8 hours from takeoff to touchdown.  Once covered it takes about 3 hours until pullable. I have never actually measured the temp, I just stick a fork in it and try to twist it. 

johnnyp

I was also going to recommend using the pepper stout beef recipe.  Modify as needed.

bhedges1987

Thanks. So I picked up the largest one they had and it's 4.85lbs. Anyone have a guess at time at 250 until it would hit 160 internal and a guess on the foiling until tender? 

Above I see mentioned 8 hours, though not sure what size that's with? Thanks, just trying to nail down times to start as people will arrive around 6 tomorrow.  @Ima_good_egg

Mattman3969

How thick is it?

lousubcap

You may be able to shave about an hour off the 8 hour time frame.  I recall about 4-5 hours to the 160*F time-frame and another 2 or so til it pulls.  That's with chuckies in the 3.5-4.5 range.  FWIW-
It will hold just fine so aim to finish a little early, pull and you are there.

Kayak

I made one based on the pepper thing, and it took 3ish hours to hit 160 with the egg at maybe 325. A little too dark though. Another 3 in a DO, and all was good. That was a 5 pounder if I recall. I wonder if you really want to shred it, though, as slices might be easier to dip. Start poking at 190. You can always FTC if it is too early.

bhedges1987

Mattman3969 said:

How thick is it?

I'd say a good 2.5-3"

thanks for the replies all

THEBuckeye

http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=473938

This recipe will make KILLER pulled chuck. I do this for Pot Roast but often have pulled chuck sandwiches for leftovers. Results is depth of flavor and tenderness that will impress! 

This calls for a dutch oven, indirect at 330 dome temp and must get to 205 then cook for an hour. A 4-5 pound chuck will take approx 6 hours. Approx. 

It's  fun easy prep and hours of anticipation with NO stress other than adding liquid as you go evert couple hours. 

Check it out and use it f you want. Trust me, SWMBO says it's the best ever and pre-Egg I'd do a simpler Bag Meat in the oven for Pot Roast. 

NOTE: Photo Below cooked with large Hickory Chunk and Rockwood

THEBuckeye