marathon pulled chuck

[kaskiles]

Went into Publix Friday afternoon, as USDA choice chuck roast were on sale.  After the 7.5 pork butt I did last week, I didn't think any of the 2 or 3 lb chuck roast on the shelf were big enough.  So I asked if they could cut me out a nice blocky 7'ish pounder, which they did.  Looks innocent enough:


I slathered on some mustard and threw together a rub (listed in smoke log), it was ready to go:


And go, and go, and go...
Some serious cross country, I wanted a 200 F end IT.  But I decided to just FTC after 26+ hours...


Although it was too late for a proper dinner, I sampled it anyway:


It tastes excellent, and the bark really turned out good.  I think this pulled beef chuck beats out the pulled pork butt.

Here is the smoke log:
http://kaskiles.org/smoke/smk006/smk006.html

Thanks!

[squirtthecat]

Nice!   I did one like that - around 9 pounds I think.   From start to pulling was close to 30 hours (including 6 hours in the crock pot while we attended my company's Christmas party) - good stuff!

The last big chuckie I did was hit with smoke for a few hours, then into a foil pan (no cover) with a braising liquid of sorts.   That helped speed up the cook.

[DTAggie]

Dang 26 hours?  Looks darn good

[KyNola]

That is some OUTRAGEOUS bark on that chuckie.  Nice going.

[SnellySmokesEm]

Looks great.  I too prefer pulled beef over pulled pork.  Looks pretty moist to me.  Did it have a lot of fat in it?

[kaskiles]

Did it have a lot of fat in it?

It didn't have a fat cap on it like a brisket, although maybe trimming the roast out of the clod eliminates that?  It did seem well marbled though, with a couple thick fat lines running through.

The cook seemed to melt out most of the fat, even though I didn't quite get to my desired IT.

[SnellySmokesEm]

Did it have a lot of fat in it?

It didn't have a fat cap on it like a brisket, although maybe trimming the roast out of the clod eliminates that?  It did seem well marbled though, with a couple thick fat lines running through.

The cook seemed to melt out most of the fat, even though I didn't quite get to my desired IT.

I have had some success using the 7-bone roast for pulled beef.  It seems to have more fat in it and the bone add more flavor.  Your looks excellent.  Did it pull easily?

[SouthernSmoked]

Well it looks like the marathon paid off...

Great looking stuff!

[kaskiles]

Did it pull easily?

Yes, it was easy to pull apart with the bear claw things.
It was different pulling than a pork butt, I think it was more like pulling a pork picnic shoulder.  There are definitely some stringy areas in it.

I'll have to try the 7 bone chuck, the only ones I saw all ready to go were too thin (1.5 ")...

[SnellySmokesEm]

I'll have to try the 7 bone chuck, the only ones I saw all ready to go were too thin (1.5 ")...

They are pretty thin, but I usually "boat" them so it works out ok.