BLACKENED SMOKED PULLED CHUCK

By Beefman-2

Ingredients

• 10 - 15 LB CHUCK ROAST
• BLACKENED RUB II
• 3 TBSP PAPRIKA
• 3 TBSP GROUND MUSTARD
• 2 TSP GROUND THYME
• 2 TSP ONION POWDER
• 2 TSP GARLIC POWDER
• 2 TBSP BROWN SUGAR
• 2 TSP SALT
• 1 TBSP BLACK PEPPER
• 1 TSP CAYENNE PEPPER
• 1 TSP ANCHO CHILI PEPPER
• 1 TSP CHIPOTLE PEPPER
• 1 TSP CALIF. CHILE PEPPER
• 1 TSP GROUND NUTMEG
• 1 TSP GROUND CUMIN

Preparation

Step 1

MIX RUB TOGETHER AND PLACE INTO AIR TIGHT CONTAINER.

TRIM CHUCK OF EXCESSIVE FAT, 1/8 TO 1/4 INCH LEFT ON ROAST IS GOOD.

CUT ROAST INTO 1/4 PIECES IT WILL SMOKE AND COOK QUICKER.

SEASON WITH RUB COATING EVENLY AND WITH A MEDIUM TO HEAVY COAT, PLACE INTO TUPPERWARE TYPE CONTAINER COVERING WITH LID THEN INTO FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE ON COUNTER FOR 1 HOUR LETTING IT COME UP TO ROOM TEMP, DURING THIS TIME PREPARE YOUR SMOKER AND WARM IT UP TO 225 F, SMOKE WITH MISQUITE, HICKORY, OAK, ALDER FOR NO MORE THEN 4 HOURS,,, MISQUITE AND HICKORY ARE STRONG WOODS SO 2 TO 2 1/2 HOURS FOR THEM.

CONTINUE TO SMOKE AT 225 F TILL AN I.T OF 195 - 200 F THEN REMOVE AND SHRED. YOU MAY ALSO START CHECKING THE MEAT AT 185 WITH A FOLK TO SEE IF IT IS READY. IT SHOULD COME APART EASILY... SOME CUTS OF MEAT ARE MORE TENDER AND ARE READY AT A LOWER TEMP.

BASTE WITH YOUR FAVOURITE BBQ SAUCE WHEN CLOSE TO BEING DONE,,

ENJOY