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Old 06-18-2009, 10:12 PM   #1
seattlepitboss
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Default 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!)

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Old 06-18-2009, 10:28 PM   #2
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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.
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Old 06-18-2009, 10:33 PM   #3
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Simple....

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

Then they fall apart like this....
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Old 06-18-2009, 10:49 PM   #4
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Quote:
Originally Posted by Bbq Bubba View Post
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!!
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Old 06-18-2009, 10:54 PM   #5
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Quote:
Originally Posted by Bbq Bubba View Post
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.
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Old 06-19-2009, 01:29 AM   #6
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Agree with Bubba on this. Good advise.
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Old 06-19-2009, 02:42 AM   #7
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Old 06-19-2009, 09:49 AM   #8
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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.
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Old 06-25-2009, 12:20 AM   #9
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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!

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Old 06-25-2009, 08:17 AM   #10
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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!
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Old 06-25-2009, 08:23 AM   #11
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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!
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Old 06-25-2009, 08:38 AM   #12
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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
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Old 06-26-2009, 10:03 AM   #13
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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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Old 06-26-2009, 10:58 AM   #14
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Bubba's the man...
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