Chuckie (Pulled Beef)
This was a Great Chuckie, so I figured I'd better do some "Splainin' "
Got a 3 pound, 6 ounce Chuck Roast.
Rinsed under cold water, and patted dry with paper towels.
Coated it with "Thick" Worcestershire Sauce, then rubbed it good with McCormicks BBQ Rub (wife doesn't like it too spicy).
Wrapped it in plastic wrap & into the fridge over night.
Day #2 (Time to Smoke the Chuckie):
7:30 AM---Preheat Smoker to 240˚.
8:30 AM---Put meat in smoker, Fill AMNPS with Cherry Pellets, light and put it in smoker.
12:30 PM---Sterilize Meat probe with alcohol wipe and insert probe in meat & other probe in smoker. (Meat at 152˚ at 4 hours)
2:25 PM---Chuckie at 165˚ internal---Double wrap in aluminum foil, add mixture of 2 oz of Worcestershire Sauce & 4 oz of Apple juice, and put back in smoker.
3:45 PM---Chuckie at 205˚ internal---Cut temp setting back to 100˚, but leave Chuckie in smoker, instead of putting in cooler.
4:50 PM---Kill power to smoker, remove Chuckie from smoker (Chuckie had dropped back to 190˚ internal temp).
Take pictures, pull Chuckie apart, add wife's taters, and eat.
Stopped smoking when foiled, after 6 hours.
Went from 165˚ to 205˚ in only 75 minutes, due to foiling.
This Chuckie did not stall.
Also saved juices from foiled package, put in fridge over night to separate fat.
Remove fat next day & use juices for Au Jus on my Sammies.
Still had some for sammies the next day & enough for 2 sammies on another night.
Thanks for looking,
Ready to rub:
Rubbed and wrapped for over night rest:
Chuckie fresh out of smoker:
All pulled for Sammies:
Supper (Sammie #1):
Thanks for looking