19.17 lb Chuck Clod $2.99/lb from Fairway
Front view
Back view
I cut the chuck clod in half, rubbed it with Jeff’s Naked Rib Rub, and put it in Zip-Lock bags in the refrigerator for 24 hours.
At 9:00 PM I put the smaller of the two pieces on the top rack with the Maverick ET-732 in it and the other piece on the 2[sup]nd[/sup] rack with the AmeriQue temp probe in it. The AmeriQue was 68⁰ and the meat was 37⁰. I put a drip pan on the bottom rack with a can of Cherry Dr. Pepper in it. Then I set the AmeriQue to 225⁰ and the temp probes to 200⁰. I used 2 oz of hickory and 1 oz oz cherry
I removed the top piece of chuck after it had been in a stall at 165 for 3 hours
I made a tin foil boat and poured a mixture of a half a cup of de-fatted drippings, 1 TBS of beef seasoning, and a half a cup of Cherry Dr. Pepper over the roast. I sealed it all up, wrapped a towel around it and tucked it into the cooler to rest.
I let it rest for 5 hours before slicing it up. It was quite juicy, but the collagen hadn’t even started to breakdown.
Ready to serve. The bowl on the left is the discard pile
At 3:00 PM the bottom piece of meat was still at 185⁰. We had to leave so I removed it from the smoker. I made a tin foil boat and poured a mixture of a half a cup of de-fatted drippings, 1 TBS of beef seasoning, and a half a cup of Cherry Dr. Pepper over the roast. I sealed it all up, wrapped a towel around it and tucked it into the cooler to rest.
After letting the chuck rest for 3 hours I removed it from the cooler and began pulling it. For the most part the collagen had broken down. It was still almost too hot to handle and quite juicy. It wasn’t tender enough to shred with the bear paws, but it pulled fairly well by hand.
I had a very hungry group of people to feed so I did not get a picture of the shredded beef.
Front view
Back view
I cut the chuck clod in half, rubbed it with Jeff’s Naked Rib Rub, and put it in Zip-Lock bags in the refrigerator for 24 hours.
At 9:00 PM I put the smaller of the two pieces on the top rack with the Maverick ET-732 in it and the other piece on the 2[sup]nd[/sup] rack with the AmeriQue temp probe in it. The AmeriQue was 68⁰ and the meat was 37⁰. I put a drip pan on the bottom rack with a can of Cherry Dr. Pepper in it. Then I set the AmeriQue to 225⁰ and the temp probes to 200⁰. I used 2 oz of hickory and 1 oz oz cherry
I removed the top piece of chuck after it had been in a stall at 165 for 3 hours
I made a tin foil boat and poured a mixture of a half a cup of de-fatted drippings, 1 TBS of beef seasoning, and a half a cup of Cherry Dr. Pepper over the roast. I sealed it all up, wrapped a towel around it and tucked it into the cooler to rest.
I let it rest for 5 hours before slicing it up. It was quite juicy, but the collagen hadn’t even started to breakdown.
Ready to serve. The bowl on the left is the discard pile
At 3:00 PM the bottom piece of meat was still at 185⁰. We had to leave so I removed it from the smoker. I made a tin foil boat and poured a mixture of a half a cup of de-fatted drippings, 1 TBS of beef seasoning, and a half a cup of Cherry Dr. Pepper over the roast. I sealed it all up, wrapped a towel around it and tucked it into the cooler to rest.
After letting the chuck rest for 3 hours I removed it from the cooler and began pulling it. For the most part the collagen had broken down. It was still almost too hot to handle and quite juicy. It wasn’t tender enough to shred with the bear paws, but it pulled fairly well by hand.
I had a very hungry group of people to feed so I did not get a picture of the shredded beef.
