After reading a post recently about pulled beef from a chuck roast, I decided to cook one today. I did not use any salt due to sodium restrictions. I rubbed it in Fine Swine & Bovine, which I use mainly for pork. I didn't have a true beef rub handy. Covered it with plastic wrap and put it in the fridge overnight. It was a 4 lb roast before trimming as much fat as possible. Put it on the Traeger at 10 am at 225º and used my smoke tube. Wrapped it when it reached 160º, 5 1/2 hours later. It got to 210º in an hour and fifteen minutes. Probe went in like butter. Wrapped in towel and put in cooler for a little over an hour. Pulled it with my bear claws and used Sweet Baby Ray's sauce. Very good, will do again sometime.
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