Pulled Chuckie

[GusRobin]

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.


More to come later.

[Saber 4]

Looks good, can't wait to see the money shots

[GusRobin]

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.


A sandwich, roasted asparagus, and a hassleback potato.


Better picture.

[tailfeathers]

Good lookin' plate of chow that!!!


Sent from my iPhone using Tapatalk

[Saber 4]

You hit that one right out of the ballpark! ;D

[BBNRules]

Is that a Chuck Roast?

[pondee]

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