Clay's Pulled beef question

Bucktail

The recipe calls for 3 Choice chuck roasts. It does not mention the weight of these roasts. I have a 7 lb 11 oz single chuck roast cooking now. Wondering if this a small / large amount of meat for the recipe and what if any problems a single piece of meat might cause. Things are going fine but the wife is worried that it might not be done by meal time ( have allowed for an 8 hour cook ).

Scotty's Inferno

I have used two 3 pounders for this recipe, so you should be fine on quantity and time. Once it goes in the pot, it heats up fast. The final step (smoking the shredded beef)is very nice, but not critical if you are short on time. Scott

Clay Q

That's a big chuck roast ya got. I think you should be ok as long as from 150 to 180 goes slowly in the pot then you can push it by bumping up the dome temp to get the beef past the 200 degree mark to save time. The last stage of saucing and smoking can be shortened also but try to get some of that in because it's wonderful to have the extra smoke flavor and the sauce cooked together.

Bucktail

Thanks Clay, Scotty
The man cut the meat for me and said he could go up to 14 pounds if I wanted. I thought this was a better size and still wonder how well it will pull. Everything is right on schedule according to your recipe. Can't wait to give it the taste test. Might even try to post some pictures if time allows. Of course that will mean learning how to do it.

Cory430

That recipe is fantastic. You are going to love the results!

Clay Q

Yeah, I like a thick cut myself. I buy arm cut chuck roasts, boneless. I think you got a big slice off a chuck roll. If you have some leftovers after tonight you will find it better the next day, just like pot roast or stew the flavor gets better after sitting in the frig. Smoke flavors will mellow, spices and beef flavors will smooth out after refrigeration. I make pulled beef a day ahead of a party and it's a snap to re-heat for guests. No stress when BBQing a day ahead... you know what they say "It's done when it's done". Anyway, good to hear that your on target. You're in for a treat.

Bucktail

The cook is done. The roast took longer than expected. Was not sure but found out that beef can hit a plateau as well as pork can. 9 hours for the cook and could have used another hour as it was a little tough to pull. Needed to get it on the table for guests. Next time I will cook the day before the meal as Clay suggests. Now to try for a photo or two. Thanks again for the help / suggestions.

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Bucktail

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Bucktail

OK I got one done but sure not happy as I'm not all that sure just what I did. Thanks for putting up with the newbee


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Bucktail

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