Chuck Roast Pulled Beef (#2)

joshpounds90

Couldn't resist doing another chuck roast slow and low, then into a dutch oven covered, then shredded. Came out perfect yet again. Will never be unimpressed by this cut of beef and what it's capable of. I still think it's super underrated. Anyway, I received a marinade injector (thoughts? slightly gimmicky, not sure if it really affects the overall flavor of the meat, but w/e) as a Christmas gift and thought I'd put it to the test. Injected it with Kosmo's Q Reserve Smokehouse Blend and all but submerged it in that same marinade overnight (14+ hours) in the refrigerator.


Around 1030A I pulled it out of the fridge and rested it on a wire rack over a sheet pan to collect juices before covering it in a gunpowder charcoal rub. Even after resting for a bit at room temp, the juices from the injected marinade continued to sort of leak out of the beef.

Got my dome temp. to 250°F and threw it on the grate, indirect, with a drip pan full of about two cups of water beneath it.  let it go for about an hour and a half before inserting my probe. It took more than three hours to reach 155°F internal.

At 155°F it went into my Staub cast iron dutch oven w/ the lid on. I covered it in a cupful mixture of water, hot honey & maple syrup. Maintained a dome temp. of 250° for 4+ more hours until it reached an internal temp. of 215°F. Pulled the dutch oven and went inside to rest for a few.

Before shredding, I pulled the beef out and collected the juices in a separate container. While shredding, I removed all of the gristle and leftover fat.

I then added the juices back in + a little (probably a 1/4 cup) of Sweet Baby Ray's Spicy BBQ sauce, gave it a good stir and put the dutch oven uncovered back in the egg for an hour and a half.

End result was more than I could've hoped for! Super smoky flavor, mild sweetness, a little bit spicy with great pull. We made tacos w/ a homemade tomatillo-jalapeño salsa and pickled red onions. Ate way too much of this stuff.

Mattman3969

Nice cook. I prefer pulled beef to it cousin pulled pork any day of the week 

dmchicago

Excellent cook and tutorial.

shtgunal3

Damn dude! I would have eaten way to much too. Great job.

JohnEggGio

Very nice!  Was thinking last night that it's been a while since last doing chuck roast.  Gonna buy one today.

kl8ton

I'm on vacation without an egg but still tried pulled beef yesterday.  Not as good but there were no leftovers from 6.75 lb .  I also love this cut. I browned/ seared on the gasser here at the condo then finished in the oven. 

1voyager

That looks incredible!

It's now on my "must try soon" list.

joshpounds90

kl8ton said:

I'm on vacation without an egg but still tried pulled beef yesterday.  Not as good but there were no leftovers from 6.75 lb .  I also love this cut. I browned/ seared on the gasser here at the condo then finished in the oven.


Looks great!!!