Hickory smoked chuck roasts.

[RJB]

Time for some pulled beef sammiches.

For rub/seasoning I used Killer Hogs TX brisket rub. Which is just salt, pepper, garlic, onion and parsley.I had from the left over tallow from my last brisket and am using it on these chucks.

[RJB]

I'll also add that I've upgraded the probes on my pit controller. New pit temp probe with a holder gizmo and I ditched the food temp probe that came with the controller and bought a Thermoworks Dot.

[RJB]

Okay we hit an IT of 202. I've got them off the pit and wrapped in bowls. I'll let these rest till about 5:30 then I'll pull it all apart for some Sammies!

[RJB]

[dacolson]

Yum. Never done pulled beef.

[Pete Mazz]

They're becoming one of my favorite sammiches.

[RJB]

Yum. Never done pulled beef.

You should Dave! Its inexpensive, easy and oh so tasty. Just like brisket or pork shoulder you simply cook it until the fat renders and the collagen melts.

Rick

[RJB]

They're becoming one of my favorite sammiches.

I hear you Pete.

Rick

[dacolson]

Yum. Never done pulled beef.

You should Dave! Its inexpensive, easy and oh so tasty. Just like brisket or pork shoulder you simply cook it until the fat renders and the collagen melts.

Rick

Adding it to the list. Sounds delicious.