Grampy
New member
I have never made pulled beef before, so today I decided to try something new. I started off with a couple of 3 1/2 lb chuck roasts. I brined them over night in DM's Pork/Brisket brine. This morning I coated them with yellow mustard and rubbed them down with Suckle Busters Competition BBQ Rub. I set the SI#2 at 225 and used 3.65 oz of mesquite. When the chucks hit 155 degrees I pulled them out of the smoker and placed them in a disposable aluminum pan and poured 32 oz of beef both over them and covered the pan with foil. I put them back into the smoker and continued to cook them at 225 to an internal temp of 205 degrees. Once the internal temp hit 205 degrees I double wrapped them in foil and put them in the bottom of cooler stuffed with towels until dinner time. When we were ready to eat I shredded the beef and covered it with my homemade BBQ sauce. It tasted awesome! I still prefer pulled pork but using chuck roast is a good cheap alternative when you want some beef. I will definitely be doing this again.Since I was going by temp I really didn't pay attention to time. The whole smoke from start to finish was approximately 7 1/2-8 hours.