I have never done a chuckie before so I did a small 3 pounder on the mini wsm today after returning from a TDY trip. I pulled it, put a little sauce on it, some cheese, an onion ring (Z-Man sandwich clone?), and OMG it was tasty.
(http://i1260.photobucket.com/albums/ii562/bamabbq/IMG_0958.jpg)
(http://i1260.photobucket.com/albums/ii562/bamabbq/IMG_0959.jpg)
(http://i1260.photobucket.com/albums/ii562/bamabbq/IMG_0960.jpg)
I love pulled chuck roast, and those rings look amazing, very nice work.
Everything does look amazing, but those onion rings are what set it apart! :o
Please share.
great looking pulled beef but those onion rings steal the show!!
Bama, please help me! I am onion ring challenged. :(
I have never done a chuck roast. What internal temp do you take it up to?
I had never done one before either. At 140 degrees I double wrapped the chuck roasts and continue on the smoker at 225-250 to an internal temperature of 200 degrees.
Quote from: Jaronimo on September 28, 2012, 10:06:41 AM
I have never done a chuck roast. What internal temp do you take it up to?
Chuck roasts aren't done by temp.........when you can insert a fork and twist like spaghetti it's done. IMO do no temp pulled pork or beef. Not trying to be a stick in the mud, but I've had chuck roast pull at 185 and some not until 200. My point is, if it's done at 185 and you cook till 200, you're over cooking it. Let the meat tell you when it's ready, not a thermometer.