Sirsmokesalot
New member
Hey all!!! It’s been a while since I posted something but I made theses tonight and figured I’d share....I got a 4.5lb chucky Im very lucky and I have a small family meat market right by my house and can get whatever I want and the quality is awesome. Anyway I injected with about a cup of beef broth and let it sit over night in the fridge. About 3:30am pulled it out did a salt and pepper garlic powder rub and on the smoker it went. Used 3 oz of hickory and a water pan with water. Wrapped it at about 160degrees cuz chuck’s tend to dry out a little and put more beef broth and some butter in the foil and back in it went until 205 prolly about 10-10.5 hours at 225. Let it rest until dinner time prolly about 5-6 hours and about an hour before dinner cut up two large onions and caramelized them on cast iron skillet with some w sauce and butter. Unwrapped beef and pulled it and dumped the caramelized onions in and served on local bakery rolls with a home made A1 horseradish cream sauce. For the cream sauce I put A1 and Mayo and horseradish sauce and mixed put a little fresh cracked pepper also it’s awesome. Anyway here’s a pick of the pulled beef with the onions in the serving dish! It was awesome and I highly recommend giving this a go.
