200° beef chuck

Discussion in 'Grilling Beef' started by jbinsk, May 1, 2016.

  1. New grill week... Broke in with a smoked chuck. 24hr dry rub (used Schwartz's beef seasoning).
    Smoked at 240° .
    Once temp reached 150°, I transferred to a foil pan with some orange juice, balsamic vinegar, beef broth, smoked onions, and some mushrooms. I think that's it?! 😜 Covered pan tight with foil.
    Maintained a temp of 250° Until approx 200° was reached .
    Removed the meat from liquid , and wrapped tightly in foil. I then wrapped in bath towels (wife is upper happy with me on this one.😄) and rested for 1.5hrs.
    I then pulled the beef and added some of the jus in order to just gloss it up a bit. The rest of the jus is for dipping!
    dirtsailor2003 and smokinal like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Chuckie. Nice smoke!

  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That's looks delicious!
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great!:drool
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Now that is what pulled beef is supposed to look like!

    Very nice job!

    Points for sure!

  6. Good job JB, looks great.  So how did the new pellet grill perform?
  7. Thanks all!
    The grill performs great. Perhaps too great! I am going to gain some serious weight at the rate I'm going! :)
    Super simple to use, and maintains temperature beautifully.
    Tonight was pulled beef nachos...

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