Doing some pulled beef today for French dip sandwiches tonigh. Starting with a 4lb chuck roast. Rubbed with salt, garlic powder, and black pepper. Will let this go for about 4 hours before panning.
Pulled beef
- Thread starter Pennywise67
- Start date
i never thought of doing a chuck roast on the smoker. my wife loves french dip, i may just do one now lol. let me know how it turns out.
Oh they come out great. I do them all the time when I don't want to cook a whole brisket. Here it is around the 165 degree mark. I panned it with a cup of sting black coffee and some beef base. Covered with foil and let it go to 205 or so. The juice will be the base for the au jus.
All pulled. I let it go about a hour to long, I was out painting the front door and lost track of time. Slightly overlooked but still good.
oh ok so you do cover after 4 hours, bet those dripping would make a good au ju dip. im gonna try a chuck roast weekend after next.
