After Smoking and enjoying many traditional Pulled Pork Butts I decided it was time to try my hand at Smoked Pulled Beef. Started with a 20 pound USDA Select Boneless Beef Neck Off Chuck Roll from Cash & Carry. At $2.59/lb it’s still a great value and promises to provide us with wonderful meal options. One of the best values on a steer is the chuck, the front shoulder. The upper portion of the chuck is called “shoulder clod” and the lower portion is a “chuck roll”.
Partitioned the Chuck Roll into 4 equal portions and trimmed off the silverskin, sinew, and excess fat. Rubbed the roasts with Annie’s Roasted Garlic EVOO and a liberal amount of Fagundes Prime Rib/Roast Seasoning. Used Silicone Hot Cooking Bands to firmly secure the Beef Chuck Roll Roasts.
Vacuum sealed the Roasts, froze 3 of them for future use and placed the remaining Beef Chuck Roll Roast in the refrigerator overnight. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 225ºF with Hickory wood BBQ pellets.
Smoked the Chuck Roll at 225ºF until the Internal Temperature reached 160ºF, verified using Thermapen – Instant Read Thermometer. Double wrapped the Chuck in foil and returned to the MAK 2 Star. Bumped the MAK temperature to 350ºF until the Chuck Internal Temperature reached 203ºF.
Wrapped the Foiled Chuck in a Towel and allowed it to rest in the Microwave. Normally I would have proceeded with the Foil, Towel, Cooler (FTC) method for 3-4 hours rather than the microwave but I was pressed for time. Removed the Chuck Roll after an hour in the microwave.
The Hickory Smoked Neck Off Chuck Roll Pulled Beef was exquisite!! Had a pulled beef sandwich and taco for dinner … Both were delicious.
Took a total of 8 hours: 7 hours to smoke/cook and 1 hour FTM … Planning for my next 5 lb Neck Off Chuck Roll to take in the neighborhood of 11 hours … 5 hours at 225º, 3 hours foiled at 330º, and 3 hours FTC.
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