Spanky
07-27-2008, 10:21 PM
Well, I like to smoke chuck rolls, and shoulder clods. These are a steers answer to a pork butt. Just as tender if done correctly and twice the flavor. I call it a cross between pulled pork and brisket.
This all starts weeks before. I like to age all my beef 2 weeks if possible.
Comes from the store like this.
http://i241.photobucket.com/albums/ff55/Captspanky/chuckrollraw.jpg.
Then the night before the smoke, I inject it with 8-10 ozs. of home made marinade, and rub with a combo of 1 part Rivas pork rub, and 1 part "Weber Burgandy Beef" dry rub. Wrap it up nice and tight with BIG celophane.
The next day It goes on the pit early, and stays in there anywheres from 12-14 hrs. Here it is after 4 hrs today.
http://i241.photobucket.com/albums/ff55/Captspanky/ChuckrollinJuly.jpg
After it gets to 160-170 internal temp ( 8-9 hrs) it goes into a pan and gets covered foil till it reaches 200 degrees internal temp.Comes out of the smoker lookin about like this.
http://i241.photobucket.com/albums/ff55/Captspanky/ChuckrollunfoiledJuly.jpg
Now it goes into a cooler for a couple hrs( hard to do this without just a small taste :D) After 2 hrs, its still too hot to handle, usually 170-180 degrees, so I just open up the foil and start breaking it up into smaller chunks to cool off so I can handle it better. Take it all apart and remove the fatty areas, and break it up into shredded beef goodness!
http://i241.photobucket.com/albums/ff55/Captspanky/ChuckrollJulypulled.jpg
This chuck roll was just over 19 lbs and cost me about 42 bucks. When I was done pulling/cleaning it, I had about 10-11 lbs of juicy tender beef. Thats alot of sammies. Hope you liked the pics. This is what gets done while the smoke rolls for 12 hrs!
http://i241.photobucket.com/albums/ff55/Captspanky/paintedpool.jpg
Now it can rain!:D
This all starts weeks before. I like to age all my beef 2 weeks if possible.
Comes from the store like this.
http://i241.photobucket.com/albums/ff55/Captspanky/chuckrollraw.jpg.
Then the night before the smoke, I inject it with 8-10 ozs. of home made marinade, and rub with a combo of 1 part Rivas pork rub, and 1 part "Weber Burgandy Beef" dry rub. Wrap it up nice and tight with BIG celophane.
The next day It goes on the pit early, and stays in there anywheres from 12-14 hrs. Here it is after 4 hrs today.
http://i241.photobucket.com/albums/ff55/Captspanky/ChuckrollinJuly.jpg
After it gets to 160-170 internal temp ( 8-9 hrs) it goes into a pan and gets covered foil till it reaches 200 degrees internal temp.Comes out of the smoker lookin about like this.
http://i241.photobucket.com/albums/ff55/Captspanky/ChuckrollunfoiledJuly.jpg
Now it goes into a cooler for a couple hrs( hard to do this without just a small taste :D) After 2 hrs, its still too hot to handle, usually 170-180 degrees, so I just open up the foil and start breaking it up into smaller chunks to cool off so I can handle it better. Take it all apart and remove the fatty areas, and break it up into shredded beef goodness!
http://i241.photobucket.com/albums/ff55/Captspanky/ChuckrollJulypulled.jpg
This chuck roll was just over 19 lbs and cost me about 42 bucks. When I was done pulling/cleaning it, I had about 10-11 lbs of juicy tender beef. Thats alot of sammies. Hope you liked the pics. This is what gets done while the smoke rolls for 12 hrs!
http://i241.photobucket.com/albums/ff55/Captspanky/paintedpool.jpg
Now it can rain!:D