RAGIN CAJUN PULLED CHUCK

By Beefman-2

CAJUN COUNTRY PULLED CHUCK

Ingredients

• 10 - 15 LB CHUCK
• RAGIN 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 IN A BOWL, PLACE IN SHAKER, PLACE EXCESSIVE RUB INTO 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

COOK TILL THE CHUCK IS FORK TENDER AND PULLS APART EASILY

REMOVE FROM OVEN, SET ON STOVE TOP FOR 10 MINUTES, THEN SHRED, SERVE ON HAMBURGER BUNS WITH YOUR FAVOURITE BBQ SAUCE