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Chuck roast...now what?

itsmce
itsmce Posts: 410
in EggHead Forum
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?
Large (sometimes wish it were an XL) in KS
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Comments

  • lewisj82
    lewisj82 Posts: 184
    Did this a while back. Pretty simple and came out great. 

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

    BGE XL- Tomball, TX

    "Well let me just quote the late-great Colonel Sanders, who said, "I'm too drunk to taste this chicken" - Ricky Bobby
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  • DMW
    DMW Posts: 13,836
    This is really good.
    http://dizzypigbbq.com/portfolio/clays-pulled-beef-by-clay-roberts/
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • buzd504
    buzd504 Posts: 3,878
    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.
    NOLA
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  • Legume
    Legume Posts: 15,936
    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
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • YEMTrey
    YEMTrey Posts: 6,835
    Pulled beef sammiches are one of my favorite meals off the Egg.  Enjoy!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • blindref757
    blindref757 Posts: 2
    Sam's Chuckies make good burn ends!!!
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  • itsmce
    itsmce Posts: 410
    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. 

    Large (sometimes wish it were an XL) in KS
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    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.
    Packerland, Wisconsin

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