BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: GusRobin on March 08, 2014, 10:16:42 am

Title: Pulled Chuckie
Post by: GusRobin on March 08, 2014, 10:16:42 am
Decided to make pulled beef for dinner. By the time I got home from running errands, it was noon before I put it in the Bradley. I'm using the smoke tube since I ran out of pucks. It is a 3.5# roast so I am not sure I started it early enough to have it done in time for dinner.
I rubbed it with a combo of gunpowder and Rodak seasoning. In the Bradley at 230#.
Here it is all loaded and ready to go.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1383.jpg)

More to come later.
Title: Re: Pulled Chuckie
Post by: Saber 4 on March 08, 2014, 11:43:28 am
Looks good, can't wait to see the money shots
Title: Re: Pulled Chuckie
Post by: GusRobin on March 09, 2014, 03:35:10 pm
Here is the finished product. The meat came out great and was done in time to FTC for about an hour before dinner. I cooked it naked until about 140#, then covered in a boat with onions and beef broth. Cooked it to 200#. Next time I'll cook until 205#.
Sorry for the blurred pictures.

The meat out and pulled.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1387.jpg)

A sandwich, roasted asparagus, and a hassleback potato.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1388.jpg)

Better picture.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1389.jpg)
Title: Re: Pulled Chuckie
Post by: tailfeathers on March 09, 2014, 04:27:09 pm
Good lookin' plate of chow that!!!


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Title: Re: Pulled Chuckie
Post by: Saber 4 on March 09, 2014, 05:32:52 pm
You hit that one right out of the ballpark! ;D
Title: Re: Pulled Chuckie
Post by: BBNRules on March 10, 2014, 05:14:12 am
Is that a Chuck Roast?
Title: Re: Pulled Chuckie
Post by: pondee on March 10, 2014, 05:39:02 am
How long, at a cabinet temp of  230*, did it take for a 3.5# chuck roast to get to an IT of 200*?   Just looking for the ball partk figure.  Thanks