chuck roast advice needed.

[sylntghost]

hi all. i am going to smoke a pork butt tomorrow and wanted some pulled beef also. would i smoke the roast till done and pull like the pork or pull early and put in a pan with a liquid and finish? or pull and wrap in paper? any advice would be appreciated.:confused:

[smoke ninja]

Cook til tender and pull just like a butt. Ive had better results with chuck roast panning and wrapping. ymmv

[dwfisk]

Thanks for asking, I need the same help so I'm all subscribed up.:behindsofa:

[Big George's BBQ]

I like cooking till about 165 and putting it in with peppers onions and beer till tender I raise the chuck on a aluminum foil ring in the pan when I do this. Check out thirdeye's blog He will give you some good ideas

[sylntghost]

I like cooking till about 165 and putting it in with peppers onions and beer till tender I raise the chuck on a aluminum foil ring in the pan when I do this. Check out thirdeye's blog He will give you some good ideas
every time i see pics of that recipe it sure looks good.

[Big George's BBQ]

Thats because it is good

[THoey1963]

Yep, make PSB (http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html).

[falconer]

I've done a couple of chuck roasts and I cook them the same way I do my pork butts. Smoke to about 165ºF, then pull and foil. Foil until tender, maybe 195ºF - 198ºF or so. I usually wait until after that before I add the pot roast veggies (if I'm going to use them), because if I add them at the foiling stage, I end up with pot roast. And I can do that in a slow cooker. I prefer to save the smoky beef flavor instead.
It's pretty much the same as a pork butt but made of beef, IMO... I use different finishing sauces for pork/beef of course, but the technique is the same...

Charlie
Kingman, AZ
WSM 18, Weber Kettle 22, Weber Silver B, GOSM, CyberQ

[Will work for bbq]

I also like to pull and pan, I've used all sorts of braising liquids from beef consume, beer and even wine, they all come out great IMO. Adding sliced onions and bell peppers adds a lift to the flavor and appearance of the finish product, I like to braise until it passes the fork test (stick it with a fork and rotate 90% if it comes apart easily, it's ready).

[Bludawg]

I smoke mine for 3 hrs, pan & cover with a beer little BBQ sauce ( abt a 1/4 c) Jalapenos onion and Bell pepper for 2- hrs, uncover for 1 hr