Pulled Chuck Roast

Discussion in 'Beef' started by mossymo, Feb 17, 2014.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Chuck roast was seasoned with Tatonka Dust.

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    Then smoked with cherry indirect in the Big Green Egg on the grate at 275º.

    When the meat temp hit 140º it was panned and basted in juices we had left over from 9 Hour Burgundy Mushrooms and turned over in the juices at 180º to keep everything moist until the roast reached 205º for pulling.

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    Here is the chuck roast being pulled after it had rested.

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    Sautéed onions and peppers and then added the pulled chuck roast.

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    Put the pulled chuck roast/green pepper/onion mixture on ciabatta buns, added swiss cheese and heated in the oven till the cheese melted.

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    Here is the pulled beef sandwich, the flavor was outstanding!


    Thanks for looking!
     
    disco, lamc-smoker and smokeysooner like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks awesome.   I really gotta try that dust.
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks delicious. To me there is no greater food combination than beef, onions, and cheese. You should coin that the Smoked Cheesesteak. You have inspired me to pick up a chuck roast the next time they are on sale!
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!  That's a tasty looking sammy!  Very nicely done.  [​IMG]

    Red
     
  5. Yeah, Buddy!! Delicious looking.....
     
  6. Looks great. Chuck has been on sale at the local Kroger for about 3 bucks a pound, but couldn't really come up with something "new" to inspire me to do with it. Sick of the stews and crock pot pot roast type stuff.

    This looks great, will do it with the peppers and onions as well. I like to add a can of diced tomatoes to that mixture also, maybe a little red wine and let it reduce. Delicious! .
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great looking meal. Kudos!

    Disco
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Mmmmm, super tasty looking!!!!
     
  9. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Chuck is probably my favorite meat to smoke.  Did two this weekend; a Mexican Barbacoa that I have posted before, and a Korean BBQ I did for the first time.  No pics though. Was too hungry! Chuck is so versatile and forgiving you can do just about anything with it and it will turn out great!  They hold up well with the stronger woods too. 

    I've done pulled chuckies with onions, but not one with peppers and onions.  Mossy Mo, you just put that next up on the chuckie smoking list because I have three jars of red peppers in the cabinet.  Thanks for sharing!
     
  10. tr00ter

    tr00ter Smoke Blower

    MN
    [​IMG]

    That is AMAZING looking!!!  I'm hungry now.  Might I ask, what is the "9 Hour Burgundy Mushrooms?"
     
  11. There's a little 3#er air drying in the fridge as we speak. Goes on the smoke either this afternoon (weather permitting) or tomorrow.

    How long was it to reach 205? How long a rest after?

    Thanks!
     
  12. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    These mushrooms are really worth the time and if you can save some broth it works excellent to finish a roast off with as I did with the chuck roast.

    9 Hour Burgundy Mushrooms

    4 pounds white button mushrooms
    1 liter Burgundy wine
    2 cups boiling water
    1/2 pound butter (yes butter not the fake stuff!)
    2 teaspoons Worcestershire sauce
    1.25 teaspoon dill
    1.5 teaspoon ground black pepper
    4 beef bouillon cubes
    4 chicken bouillon cubes
    4 cloves garlic whole ( I use big cloves...so...more if you use smaller ones)

    Clean mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.

    Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.

    Remove the lid, and then continue cooking, uncovered, for 3 hours.


    On this chuck roast I went 275º and it was 5 1/2 hours to get it to 205º and then an hour rest. Typically I would prefer 235º cooking temp but I had gotten started later in the day than planned so I went with the higher temp to speed it up. I know you will get more smoke flavor going low 'n slow and honestly should be even more tender.
     
  13. excellent. thanks for the heads up, I would have thought around 3-3.5 hrs and been in trouble. again....

    First cheese smoke with the amps tomorrow (later today...) then a chuck for some pulled beef, taters and beans. sounds like a day to me!
     
  14. Holy Moly Rocky, can I come up & shovel your roof or something??   Anything, just let me hang out by your smoker- I just did a face plant into the screen. Beef, shrooms, & juice- the Northern Trinity!!

    BTW- good talking to you the other day on the landline (Re: Yoder questions), I said the heck with the snow, and cranked out an awesome reverse-sear tenderloin. Thanks!!!!!

    Mark
     
  15. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Most of the time it is best to go by internal meat temperature when cooking meat rather than by time as almost every piece of meat is different.


    Anytime Mark, both my wife and I enjoy talking Yoder's or anything that involves outdoor cooking!
     
    Last edited: Feb 24, 2014
  16. raastros2

    raastros2 Smoking Fanatic OTBS Member

    x2
     
  17. How long was this smoke?  I just did one this weekend myself and it took a bit of time for the meat to tender up a bit more.
     
  18. raastros2

    raastros2 Smoking Fanatic OTBS Member

    I just got done with one a little under 10 hours to 190*
     
  19. argo

    argo Newbie

    There's a place about 20 mins west of here called Rubbin Buttz BBQ that makes a Hillbilly Philly,they take chopped brisket, thick cut bacon, and the usual filling for a philly Cheesesteak and put it all on  a eight inch toasted hoagie oh so good. [​IMG]
     
    tr00ter likes this.
  20. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    On this chuck roast I went 275º and it was 5 1/2 hours to get it to 205º and then an hour rest. Typically I would prefer 235º cooking temp but I had gotten started later in the day than planned so I went with the higher temp to speed it up. I know you will get more smoke flavor going low 'n slow and honestly should be even more tender.
     
    Last edited: Feb 25, 2014

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