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Old 01-19-2009, 03:02 PM   #1
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Pulled Chuck

Hey guys, looking to do some pulled chuck this weekend but I am having a hard time finding some instructions for this one and I haven't done it before. Anyone able to offer some tips on temp and approx cook time?

Thanks a lot.
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Old 01-19-2009, 04:30 PM   #2
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Give it to the Little Bride and tell her to cook it in the house. The Lord did not mean for chuck roasts to be cooked on bbq pits. Just my .02 centavos of course. Why would anybody want to eat a pulled chuck roast? Gag heave sputter. I have a great recipe for cooking it inthe oven if you want it. It come of the back of the Campbells Golden Mushroom soup can I think. I also splain how to do it in a DO in the oven. Now if we was in boyscouts I could show you how to do it with coals..charcoal etc..but heck you got a high dollar oven right there in the kitchen. Now why not use it? Wimmen love to cook roast. It brings back memories of their childhood etc. Mashed tates and pinto beans on the side of course.

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Old 01-19-2009, 04:33 PM   #3
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Cook with a dome temp in the 245-260 range until you get an internal temp of around 165, double wrap in foil and continue to cook until it's fork tender. I usually start checking at around 195. When it's done you should be able to insert a fork and twist with little effort!
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Old 01-19-2009, 04:39 PM   #4
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Hey Gomer, about 200F internal finish temp as a guide line. I'd Suggest smoking in the 275F - 250F range, leaning towards the higher end.

Between 5 and 10 pounds is a nice size ... smaller just doesn't seem to work as well, they can get dry ... larger than about 10lbs and it's not enough bark IMO. Try chuck roll or I think they call it 7 bone roast in parts of the US.

Any time after about 160F it's a good idea to foil the meat (not much point in being on smoker any more once it's foiled .. save your charcoal and chuck it in the oven say at 275F). At the temps I suggested I'd think 10lbs would hit 160F sometime after about 8 hours. Finished in about 12 hours total. (This is an estimate ... from memory).

Once it's around 190F internal start checking for for tender ... jab a fork in, turn it then pull. The meat should pull easily, if not cook it another 45 minutes or so and check again.

Once it's nice and tender rest it in a cooler for say an hour or longer then shred away.
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Old 01-19-2009, 05:14 PM   #5
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thanks a lot guys super info as always, I will try and remember to take some pics but I have a big party happening and I am bound to have a few pops
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Old 01-19-2009, 06:27 PM   #6
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np, BTW there weren't any posts when I started mine ... funny when lots of people jump all over it like that

Quote:
Between 5 and 10 pounds is a nice size ... smaller just doesn't seem to work as well, they gets dry ... larger than about 10lbs and it's not enough bark IMO. Try chuck roll or I think they call it 7 bone roast in parts of the US.
what I meant was try to get a chuck roll or a 7 bone roast ... they aren't the same thing but both work real well for this.
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Old 01-19-2009, 06:36 PM   #7
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Well ya know Tom Thumb (Safeway) was running boneless chuck roasts down here last week. Prob end tomorrow or usually does. They charging 1.99 which is about a buck too high in my view but a buck lower than Albertsons. I may be forced to go snag a couple manana. Or might send the warden to do it..she aint been outta the house in a while. Most likely be good for her to get a little exercise and sun. Be my fortune the sale ended today etc. Now I'm gonna use mine to make Stoup. If I get some.

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Old 01-20-2009, 05:48 AM   #8
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Quote:
Originally Posted by Shawn White
np, BTW there weren't any posts when I started mine ... funny when lots of people jump all over it like that

Quote:
Between 5 and 10 pounds is a nice size ... smaller just doesn't seem to work as well, they gets dry ... larger than about 10lbs and it's not enough bark IMO. Try chuck roll or I think they call it 7 bone roast in parts of the US.
what I meant was try to get a chuck roll or a 7 bone roast ... they aren't the same thing but both work real well for this.
Shawn that happens to me all time! Looks like you and I think alike when it comes to chucks!

I was chatting with Gomer offline and recommended he get a chuck around 8lbs as well. I, like you think those size chucks work the best for the reasons you stated!
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Old 01-20-2009, 12:10 PM   #9
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Well the day is waning away and still aint got the warden motivated enough to go to Tom Thumb and snag them boneless Chuck Roasts for 1.99. Swear I am gonna backhand the fire outta her coola one of these days.

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Old 01-20-2009, 12:23 PM   #10
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Quote:
Originally Posted by bigwheel
Well the day is waning away and still aint got the warden motivated enough to go to Tom Thumb and snag them boneless Chuck Roasts for 1.99. Swear I am gonna backhand the fire outta her coola one of these days.

bigwheel
When you do please post pics of yourself afterwards. I want to see just how bad see tumps you
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