$2.98 here for boneless chuck.

Wow that is a great price.  I couldn't even tell you when I have seen it that low.  Easily 3+ years.  I think they run about $6+/# here right now.  And, I just opened my last bag of pulled beef from the freezer so I need to buy more to make and stock up the freezer again.

$2.98 here for boneless chuck.

Wow that is a great price.  I couldn't even tell you when I have seen it that low.  Easily 3+ years. 

Same here

It is not a National Chain that has it at that price by any chance?

Safeway/Albertson's

The local Albertsons (Safeway's parent) in Oceanside is selling boneless chuck roast for only $6.99 per pound.

Sigh...

bought two yesterday, one 3+lbs. and one 5+lbs.Plan to do pulled beef with both. This will be my first attempt at pulled beef. Any suggestion for process would be appreciated.

I found a number of recipes posted by Paul here on PF.

I thought I had one in the how to beef section, but apparently not.

I smoke at 250°-275° until about 160° IT.  I then put in a pan with several beers to cover about half of the meat, and foil.  Continue to cook until the meat falls apart easily with two forks.  I pull it apart immediately in the juices and throw in sliced peppers, onions, and mushrooms for about 30-60 minutes.  Pull from grill, pour off excess juices, and start eating.  Unfortunately, it is usually about a 6-8 hour process to get that meat tender.  It probably took 10-12 without foiling in a liquid.  I put the veggies in late in the process now as I have found over the years since I first saw this method on the old site labeled as Pepper Stout Beef that if I put them in early in the liquid the peppers tend to only leave the skin behind.  Putting them in later allows for them to be soft but still have texture.

Thanks, I saw your previous post during my search, this is the method that I'm going to try.

I do apply a rub to the meat before putting on the grill.  Sometimes, I may throw the same rub into the final product post shredding and mix it around too.

I Jacarded the smaller one and applied SPG before putting in the fridge for a tomorrow cook.

Have you decided what you will do with the beef after it is cooked, short of eat it?

Since it's just my wife and I, when I cook more than one meal quantity, we normally refrigerate and repeat the meal one or twice over the next week. I will most likely freeze the second one after cooked.

I was more interested in the dishes it would go in?

Got a rain check for $2.98 lb brisket from our local Hy-Vee.  Walmart has brisket currently at $4.48 with the sell by date on a few of them at 9/27. May go back tomorrow to see what the price is on them. Nice to have options for lower pricing on brisket.