help cooking chuck roll into pulled beef

seattlepitboss · 06-18-2009, 10:12 PM

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

BobBrisket · 06-18-2009, 10:28 PM

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.

Bbq Bubba · 06-18-2009, 10:33 PM

Simple....

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

Then they fall apart like this....

BobBrisket · 06-18-2009, 10:49 PM

Quote:

Originally Posted by Bbq Bubba

Simple....

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

Then they fall apart like this....

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

Harmening · 06-18-2009, 10:54 PM

Quote:

Originally Posted by Bbq Bubba

Simple....

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

Then they fall apart like this....

Exactly. You just simply undercooked them. Give 'em a little more time, and you will love the results.

Meat Burner · 06-19-2009, 01:29 AM

Agree with Bubba on this. Good advise.

Norcoredneck · 06-19-2009, 02:42 AM

If Bubba can dance, you can too!

Wesman61 · 06-19-2009, 09:49 AM

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.

seattlepitboss · 06-25-2009, 12:20 AM

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

BigBarry · 06-25-2009, 08:17 AM

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!

Bill-Chicago · 06-25-2009, 08:23 AM

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!

Smokey Al Gold · 06-25-2009, 08:38 AM

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

BigBarry · 06-26-2009, 10:03 AM

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)

chambersuac · 06-26-2009, 10:58 AM

Bubba's the man...

06-18-2009, 10:12 PM	#1
seattlepitboss is one Smokin' Farker Join Date: 02-05-09 Location: Seattle, WA	help cooking chuck roll into pulled beef 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

06-18-2009, 10:28 PM	#2
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	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. __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

06-19-2009, 01:29 AM	#6
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Agree with Bubba on this. Good advise. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

06-19-2009, 02:42 AM	#7
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	If Bubba can dance, you can too! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

06-19-2009, 09:49 AM	#8
Wesman61 is One Chatty Farker Join Date: 07-06-08 Location: Caldwell, Idaho	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. __________________ Gateway drum smoker, OK Joe Longhorn Dual, OC Smokehouse, OK Joe Judge.

06-25-2009, 12:20 AM	#9
seattlepitboss is one Smokin' Farker Join Date: 02-05-09 Location: Seattle, WA	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

06-25-2009, 08:17 AM	#10
BigBarry is One Chatty Farker Join Date: 12-06-06 Location: West Islip, NY	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! __________________ Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King!

06-25-2009, 08:23 AM	#11
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	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! __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

06-25-2009, 08:38 AM	#12
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	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

06-26-2009, 10:03 AM	#13
BigBarry is One Chatty Farker Join Date: 12-06-06 Location: West Islip, NY	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) __________________ Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King!

06-26-2009, 10:58 AM	#14
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Bubba's the man...

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