ST LOUIS PULLED CHUCK

By Beefman-2

ST. LOUIS STYLE PULLED CHUCK

Ingredients

• 10 - 15 LB CHUCK ROAST
• ST. LOUIS RUB
• 1/2 cup dark brown sugar
• 1 tablespoon fresh ground black pepper
• 2 tablespoons coarse kosher salt
• 1 teaspoon cumin
• 1 teaspoon cayenne
• 2 teaspoons chili powder
• 2 tablespoons paprika
• 2 teaspoons ground mustard
• 2 teaspoons granulated garlic

Preparation

Step 1

MIX RUB IN A BOWL, PLACE IN SHAKER,

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