Saw a number of posts on pulled chuckie so thought it would be something good to do today.
Started out cold smoking a 3lb chuck.
After the 2 hr cold smoke, rubbed with a simple ground pepper, paprika, and salt rub. Threw in the Bradley at 225* and another hr of smoke.
When it hit IT of 145*, I pulled it, put in a foil pan on a bed of chopped onions and peppers. I was going to wait until it hit 200* and make pulled chuck but it was getting late so I decided to pull at 185* and do sliced beef. I wasn't disappointed.
So while it was cooking I decided to make some sauce. I decided to experiment with a mixture of different recipes I had. Started out chopping some onions, jalapeno, habanero and sweet peppers.
Mixed in all the other ingredients and made 2 versions, 1 with the pepper sauce mixed in and 1 with more of a sweet taste.
Altogether made 5 1/2 qts, and I pressure canned 4 1/2.
Everything came out great, but the sauce needs a little tweaking. But I'll wait a bit, it usually tastes better after sitting a bit.
