Pulled Beef from 7-bone chuck PRON

Desert Dweller

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Smoked over Oak in the BDS at about 260 for nearly 7.5 hours. I had bought an 18 pound chuck roast, then took it back to the store and had the butcher cut it in half so it would cook in less than a full day. I used Dizzy Pig's Cow Lick, a Chili Salt & Pepper and Chalula's Chili Lime. Turned them after 2 hours and again at 5.5 hours. I took them up to about 212 degrees and they pulled so easy!... We had them for dinner tonight with a bbq sauce I made. Pay no attention to the sirloins in the BDS, they are for another thread...:rolleyes: Oh yeah, that pan the pulled beef is in is 13x17x2.5. Lots o beef!

Thanks for stopping in, hope you enjoy!
 

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Mmmm Hmmmm That sure looks good. Makeing my mouth water
 
Looks awesome. I'm putting 2 chuckies on in about an hour. I can't wait after seeing yours.
 
Wow, looks great. Even my wife said "I'll have that" and coming from her is a real compliment.
 
oh man... that is good lookin' grub...

1 suggestion for any leftovers... roll up some beef taquitos (we always called them rolled tacos) Corn tortillas and shredded beef... a lil' taco sauce and life is GOOD!
 
That looks great! Every time someone posts pron of chuck they've smoked I tell myself it's time to give it a whirl. One of these days.....
 
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