BLACKENED PULLED CHUCK

By Beefman-2

BLACKENED PULLED CHUCK

Ingredients

• 10 - 15 LB CHUCK ROAST
• BLACKENED RUB
• 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 IN A BOWL, PLACE IN SHAKER, PLACE REMAINING RUB IN AIR TIGHT CONTAINER FOR FUTURE USE.

TRIM CHUCK, CUT INTO 1/4'S, SEASON WITH RUB COVERING CHUCK TOTALLY.

PLACE INTO TUPPERWARE CONTAINER COVER AND INTO FRIDGE OVER NIGHT

REMOVE CHUCK FROM FRIDGE, PLACE INTO OVEN SAFE DISH, PLACE ON COUNTER, PREHEAT OVEN TO 350 F

PLACE CHUCK IN OVEN, COOK TILL AN I.T. OF 190 - 200 F AND IS TENDER ENOUGH TO PULL APART WITH A FORK.