KANSAS CITY PULLED CHUCK

By Beefman-2

KANSAS CITY STYLE PULLED CHUCK ROAST

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Rate this recipe 4.3/5 (4 Votes)

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Ingredients

10 - 15 LB CHUCK ROAST
KANSAS CITY RUB
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Details

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.

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