Jeff's Rub and chuck roast

Discussion in 'Beef' started by packplantpath, Feb 2, 2008.

  1. packplantpath

    packplantpath Smoking Fanatic

    I've just bought Jeff's rub, but wouldn't you know it all I have to smoke tomorrow are 2 chucks. How does it go on a chuck? Pretty good. Course, just found out I'm out of paprika too. Dang it!!

    The wife wants to make a saucy pulled beef. Ketchup base. Any ideas? She has a recipe that is ok, but if anybody has any additions, I've listed it below.

    1/2 c ketchup
    3/4 tbsp paprika
    1/2 c b. sugar
    3tbsp Worcestershire sauce
    1tsp salt
    1tsp pepper
    1tbsp tex pete
    1tsp mustard powder
    1/2 c water
    8 tbsp lemon juice
    4 tbsp of juice from beef roast (in this case smoker drippings [​IMG])

    Anybody think Jeff's Rub will not go well as a base for the meat with this sauce?
  2. glued2it

    glued2it Master of the Pit

    The rub will go fine. apply it now and wrap it untill tomorrow. Since I make french dips with chucks, I don't use sauce.

    I have yet to figure out why anyone would want to pull a chuck?
    It would seem it was that some of the northern folk have trouble locating brisket.[​IMG]
  3. packplantpath

    packplantpath Smoking Fanatic

    LOL I do have two chucks, so I suppose I could pull one and slice the other. Doesnt' matter, I hope I can get the camera out and working for Q-view.
  4. glued2it

    glued2it Master of the Pit

    Might make some good burnt ends!
  5. flash

    flash Smoking Guru OTBS Member

    I haven't figured it out either [​IMG]
  6. desertlites

    desertlites Master of the Pit OTBS Member

    tastey looking grub glued-chuck on sale here,bro comming over for a 20# grind sunday morn
  7. glued2it

    glued2it Master of the Pit

    Yep, looks like burned ends in the making to me.
  8. white cloud

    white cloud Master of the Pit OTBS Member

    I'd like to Pull it right out out of the screen That looks tender and juicey. Very good lookin Chuck, or should say charles
  9. capt dan

    capt dan Master of the Pit OTBS Member

    I would say,why wouldn't ya want to do anythingbut pullit![​IMG]
  10. flash

    flash Smoking Guru OTBS Member

    Tasted good to me. I do have some horse meat I could sell you. [​IMG]
  11. smoke freak

    smoke freak StickBurners

    I pull chucks all the time. More forgiving than brisket and usually cheaper. Usually do 4 at once and pull some and slice some. Also SmokieOkie style and chucks work fantastic.
  12. packplantpath

    packplantpath Smoking Fanatic

    Well, I just put them on. Later than ususal. Didn't get them on until 9:30. Fortunately, they are for tomorrow, so I don't care when they finish.

    I never have been given any ideas or modifications for the sauce I posted in the first post. The wife wants our superbowl go-ers to have pulled chuck sammies. What we in North Carolina call BBQ beef. If anybody has sauce suggestions shoot them to me.

    This is only my second (well 2nd and 3rd chuck. Hope they go well.

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