help cooking chuck roll into pulled beef

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seattlepitboss

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I've tried twice now. I buy a whole chuck roll, cut it into quarters each about the size of a pork butt, trim some of the fat (there's really a lot), and smoke them to about 195F. Then I foil/cooler them for about an hour, then try to pull them. The meat tastes wonderful but it's simply impossible to pull it so I have to chop it. It takes about six hours to smoke the meats. I use my horizontal offset (NBBD) and don't fuss with turning or basting or mopping. The only thing I do beforehand is mustard/rub the day before, then wrap and refrigerate.

I have considered trying to foil the roasts part way through, to get them a little softer.

Anyone have any good ideas? My son is getting married July 2 and I really want to do it right (naturally, the whole family wants BBQ at the wedding reception!)

seattlepitboss
 
Just my .02. I've had the same issue. It's a tough meat to pull. My remedy is to make sure I have two or three helpers to pull. It also helps to pull it when it's hot rather than warm. Seems to get tougher to pull the cooler it gets. I don't trim any fat cause the ones I've bought never seemed to have much on them, and would be better to leave it to help with self basting.
I would also recommend taking them to a higher temp before foiling. I went up to 200-205 and they ended up going to 210-220 and that made for easier pulling.
 
Simple....

Your undercooking them.
Chuckies go 200+ easily, sometimes 210ish.

Then they fall apart like this....
 

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Bbq Bubba said:
Simple....

Your undercooking them.
Chuckies go 200+ easily, sometimes 210ish.

Then they fall apart like this....
Click to expand...

^^^Do what he says. Bubba really helped me through my first CR cook. He's knows how to do em!!:wink:
 
Bbq Bubba said:
Simple....

Your undercooking them.
Chuckies go 200+ easily, sometimes 210ish.

Then they fall apart like this....
Click to expand...

Exactly. You just simply undercooked them. Give 'em a little more time, and you will love the results.
 
I smoked 20# (cut in two) for a going away party a couple of weeks ago. Following Bubba's advice I smoked until they were a little over 200 degrees. I didn't pull them but The Lady who did was commenting on how easily the meat pulled. It was a huge hit with the party goers.
 
OK, I tried again today. Two 8# chunks of a 26# chuck roll went on the smoker this morning. This evening, 10-1/2 hours later, the internal temp read 198F and I stopped cooking and let the meat cruise. An hour and a half later it pulled easily, in fact it looked a lot like Bubba's pic above. Thanks to all!

seattlepitboss
 
I am going to do a bunch of pulled beef for our July 2nd party at Ruby's.

I know of the Clod but are there any other cuts that are good for this? If so, what names do they go by? I am going to Restaurant Depot to pick it up.

Thanks!
 
Big Barry

I don't get the monster cuts, just too much for my family, and too much work for me.

I pull chusck roasts all the time.

For a restaurant, less time, less fuel, great taste, might help you out.

Just my .02

Good luck!
 
Man I've really been wanting to smoke one in the kettle and with that pic above I'm totally going to do it now. Drool mod
 
It seems that the various beef sites similarly recommend the chuck roll. Steamship or Clod is more of a fake roast beef (or Bef as Norm says)
 
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