USING CHUCK ROAST
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This guide is going to show you how to take chuck roast and make the most flavorful pulled beef.
You'll need to have a smoker and your favorite seasonings.
Smoking a chuck roast low and slow will help break down the tough connective tissue through the beef. This is a similar process to brisket, beef ribs, and other tough cuts.
There's almost no prep work.
Season the beef generously with your preferred spices. Recommendations are in the link below.
Smoke it low and slow. 250°F for the first half, and wrapping for the second half.
Spritz with beef broth as needed.
Place the chuck roast in a foil pan, add some broth and sliced onions before increasing the temperature to 265°F. Cook the rest of the way until about 200-205°F.
Skip the foil pan and use a cast iron skillet for wrapping the chuck roast with the broth and onions. Wrap it at 165F, cover it with foil for the braising stage.
Stick the thermometer into the beef once it’s around the 205°F mark. It should go in with very little resistance.
Shred when cooled down.
Perfect shredded beef for tacos or sandwiches! What will you make?
Hope you enjoy!
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