What is the secret to chuck roast pulled beef?
Second one have done—get nice smoke but is tough and does not pull. The flavor is mostly good but kinda just sucks to eat. Should be more shreddable. Rub is SPG+Oregano.
Smoke for 3 hours 225, braise in au jus for 3 more hours at 275 in kitchen oven. Internal temp was around 205+ when pulled it out the oven.
One note, the braise did not cover the top the roast…dunno if that matters.
Am I cooking too low / not long enough?
And because I am a 50 year old child this song is now in my head…..Chuck, Chuck, Bo Buck, Bananafana fo Fu&$%…..
by AZ_85016
4 Comments
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I mean you made smoked pot roast.
I think you over cooked it personally.
If I were in that situation I’d put the whole thing juice and all in a crock pot on low for 8 or more hours.
I use an instant pot to make italian beef on the regular and I can put most any cut in there and get shreddy in no more than an hour. Typically grab stew meat or small chuck roast. Maybe the play is run it on the smoker for a couple hours then drop it in the insta?