VOODOO PULLED CHUCK

By Beefman-2

DEVILISH GOOD PULLED CHUCK

Ingredients

• 10 - 15 LB CHUCK ROAST
• VOODOO RUB
• 1 CUP BROWN SUGAR
• 2 TBSP SEASONED SALT
• 2 TBSP GARLIC SALT
• 1/4 CUP PAPRIKA
• 2 TBSP CELERY SALT
• 2 TBSP ONION SALT
• 2 TBSP BLACK PEPPER
• 1 TBSP CHILI POWDER
• 4 TBSP GROUND MUSTARD
• 1 TBSP GARLIC POWDER
• 1 TSP CAYENNE
• 1 TBSP ONION POWDER
• 1 TBSP MSG
• 1 TBSP CINNAMON

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