Author Topic: Pulled chuck roast  (Read 489 times)

Offline Electric Miner

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Pulled chuck roast
« on: May 23, 2017, 07:07:15 PM »
Started with 6.5 lbs of Choice-grade chuck roast. I brined this overnight in salt, sugar, pepper, granulated garlic, granulated onion, yellow mustard powder, and paprika.

The next day, I rubbed it in salt, pepper, granulated garlic, sugar, and Madras curry powder.

Rubbed and ready for the smoker.

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It went into the smoker at a temp of 250, with pecan wood, until it reached an internal temp of 160.

Pulled at 160 degrees.

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It had split into two pieces, so I wrapped each separately with portabella mushrooms in two layers of aluminum foil...

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Ready to go back in the smoker...

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I left it until it reached an internal temp of 195. I then let it rest for an hour and a half before unwrapping it.

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Then I pulled it...

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Made sammiches with pretzel hoagie rolls, Tickler cheddar cheese with chilies and peppers under the meat, and Rumiano medium cheddar cheese melted on top.

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Offline mike116

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Re: Pulled chuck roast
« Reply #1 on: May 23, 2017, 07:57:47 PM »
Now there's a "sammich".   That zucchini and olive salad looks delicious too.

Offline Electric Miner

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Re: Pulled chuck roast
« Reply #2 on: May 23, 2017, 08:21:37 PM »
Thanks!

Offline Captainkirk

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Re: Pulled chuck roast
« Reply #3 on: May 23, 2017, 08:46:28 PM »
Why the hell do you live so far away?
"You gonna pull those pistols, or whistle Dixie?"

Offline Electric Miner

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Re: Pulled chuck roast
« Reply #4 on: May 23, 2017, 08:51:21 PM »
I like the house...

Offline mazo kid

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Re: Pulled chuck roast
« Reply #5 on: May 29, 2017, 01:06:05 PM »
Why the hell do you live so far away?
He USED to live close to both of us years ago!