Been wanting to try pulled beef. Put these 2 chuck roasts on and dealt with an error code and a fire within an hour of each other towards the end. Ended up saying F it and just pulled them off after the fire. Fat didn’t render as much as I wanted but damn it was still tasty. I’m still happy with how it turned out but now I know what to look out for next time.
Rubbed these down with Kinders The Blend, and some Garlic Jalapeño rub as well. Threw them on the smoker at 225, every hour I did a quick spritz with beef broth till internal was 165. After that, threw them in a pan with beef broth and onion and my goal was to get it to 200/210. After the fire they ended up being 190ish and I called it good enough.
by Repulsive-Exchange29
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Looks great! I just did my first chuck roast last week. I was amazed how good it was too!