Beef Chuck Roast

Hope this helps..


http://www.bbq-brethren.com/forum/showthread.php?t=64029&highlight=chuck+roast

I'm not a foil guy
That being said, this weekend I did some fantastic chuckies.
Took them to 205 internal (cooked at 250-275), rested for an hour, and they shredded very easy.
I LOVE shredded beef, and there is so much to do with the leftovers (tacos, nachos, sammies, etc)
Good luck!

larrymac360 said:

Hey everyone Im kinda new here , I am in need of some advice on at chuck roast . I plan on smoking it till it reaches 165 and the its going in the pan with foil with a little broth beer and spices .what temp should I let it get to ? and what temp is the best to start shredding it ? I plan on making tacos , what do yall recomend for condements ?

Any other ideas or advice would be great .

thanks larrymac

Click to expand...

I did an 8# chuckie on Sunday with some basic Montreal seasonings.
Cooked at 250 "ish" until we hit 205.
Next time, I'm pulling earlier...maybe 190 and letting it sit.
With an internal temp of 205 at the pull, it sat for an hour wrapped in a cooler.
The internal must have gone up more than I had expected.
It shredded, but a few parts were a little bit more difficult than others.
Still made wicked tacos!!!!!

Go 250, pull at 190, foil and rest for an hour.
It should be perfect.