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Old 04-20-2015, 10:10 AM   #1
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Smoking chuck roast for pulled beef sandwiches

1) 4-5 lb chuck roast
2) rib rub of choice, I used "famous daves rib rub"
3) prime rib rub of choice, I used "Excalibur prime rib rub"
4) olive oil
5) 2 cups of beef broth
6) 2 cups of red wine "dark beer can be substituted"
7) hickory smoking chips.
8) aluminum steaming pan.

The night before rub roast lightly with olive oil.
Rub all sides with rib rub then lightly sprinkle the roast with a little prime rib rub on all sides.
Cover roast and refrigerate overnight in steaming pan.

Please allow 6 hours the next day for smoking and cooking.
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Start smoker 30 minutes prior and set to 250° to get the chips smoking , this is the temperature you'll use throughout.

Remove roast from steam pan and place directly on smoker rack.
Smoke for 1.5 hours adding chips as necessary.
Turn roast over, again directly on the rack and smoke an additional 1.5 hours.
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@ which time the roast should be around 140 to 150 degrees @ the 3 hour mark.

Remove roast and put in steam pan again and add the beef broth and wine, cover the pan with aluminum foil and put back in the smoker for an additional 2.5-3 hours. Click image for larger version

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The target temp now is 195 to 200, if you go over don't worry there's plenty of liquid to keep it moist.
Shut off smoker Remove roast, remove cover enough to allow steam to escape, recover and let roast rest for an additional hour or so.
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After roast has rested start pulling beef apart !
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I saved some of the juices for dipping the sandwich in but also to pour over the meat when storing for leftovers.

Good luck and enjoy!





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Old 04-20-2015, 10:41 AM   #2
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Wow, that looks awesome! I've never smoked beef. I REALLY need to get the smoker de-winterized and up and running. What kind of wood do you use?
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Old 04-20-2015, 10:43 AM   #3
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Originally Posted by LANShark42 View Post
Wow, that looks awesome! I've never smoked beef. I REALLY need to get the smoker de-winterized and up and running. What kind of wood do you use?
I used hickory on this roast.

In my pellet smoker I use alot of Washington alder and maple.

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Old 04-21-2015, 06:36 AM   #4
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Your pulled beef looks great. Now I have to try beef.
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Old 04-21-2015, 06:52 AM   #5
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Originally Posted by TURBS View Post
I used hickory on this roast.

In my pellet smoker I use alot of Washington alder and maple.

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Turbs DONT use (Poision Ivy Vines) for (Smoking or Campfires)! Youroo!!
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Old 04-21-2015, 07:24 AM   #6
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Turbs DONT use (Poision Ivy Vines) for (Smoking or Campfires)! Youroo!!
Noted!

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Old 04-21-2015, 07:24 AM   #7
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Originally Posted by 1beachbum View Post
Your pulled beef looks great. Now I have to try beef.
Thank you!

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Old 04-21-2015, 08:20 AM   #8
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That looks awesome. Just finished breakfast, now want dinner.

That roast has some great marbelling. I don't have a smoker; I do most of my stuff slow cooker or roasting pan. I wonder what would happen if the outside was pan seared before smoking. I would hope it would retain the juices but I'm not sure if it would keep the smoke from getting in.
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Old 04-21-2015, 08:36 AM   #9
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Originally Posted by Arefbee View Post
That looks awesome. Just finished breakfast, now want dinner.

That roast has some great marbelling. I don't have a smoker; I do most of my stuff slow cooker or roasting pan. I wonder what would happen if the outside was pan seared before smoking. I would hope it would retain the juices but I'm not sure if it would keep the smoke from getting in.
You could definitely do this on your grill!
With this.
http://pages.ebay.com/link/?nav=item...080576&alt=web

If you have a 2 or 3 piece grill grate remove one and stick this between your burners.

I've smoked on my grill "4" burner.

I put the meat on one side "2 burners off side" then light the other two burners for heat and the smoker box.
That way the meat is not over direct heat.
I've done ribs this way and the turn out pretty darn good.

Just a suggestion.

Btw thank you!




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Old 04-21-2015, 09:08 AM   #10
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I plan on getting my first smoker this year. I will save this and give it a try. Thanks for posting!

Have you considered some cheesecake for desert?
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