RAGIN CAJUN SMOKED PULLED CHUCK

By Beefman-2

THIS IS FOR THE ONES WHO LIKES CAJUN BBQ

Ingredients

• 10 - 15 LB CHUCK ROAST
• RAGUN CAJUN RUB
• 1/2 CUP DARK BROWN SUGAR
• 1/4 CUP CAJUN SPICE
• 1/2 CUP CANE SUGAR
• 1/2 CUP SEASONED SALT
• 1/2 CUP PAPRIKA
• 2 TBSP GARLIC SALT
• 2 TBSP CHILI POWDER
• 2 TBSP BLACK PEPPER
• 2 TBSP GROUND MUSTARD
• 1 TBSP ONION SALT
• 1 TBSP CELERY SALT
• 1 TBSP CAYENNE
• 1 TSP GARLIC POWDER
• 1 TSP GROUND MARJORAM
• 1 TSP GROUND THYME
• 1 TSP GROUND CUMIN
• 1 TSP GROUND ALLSPICE

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.

IF YOU HAVE 1 LARGE CHUCK ROAST 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


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,,