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[BC Buck]

Going to try a beef Chuck this weekend. Pulled and maybe burnt ends. Will be adding some extra hickory smoke to the cook. I was wondering what type rub works well for this cut of beef.

[Bar-B-Lew]

montreal steak seasoning or any other type of beef or brisket rub that you like

[Craig in Indy]

Ditto on Montreal. Or if you want, just a mix of salt, pepper and garlic powder.

[triplebq]

The last chuck roast I did, I used my brisket rub. Came out delish.

[SmokinHandyman]

I use a brisket rub also.

[Ralphie]

I’ve never made pulled beef before but I’m going to attempt pepper stout beef on Labor Day weekend. I plan on making approx 6-8lbs.
Would you recommend cooking one large roast (are they that large?) or two smaller ones?  I’m curious because chuck roasts seem to come in all shapes and sizes from one butcher to the next and I don’t have trial and error experience with it.

[Bar-B-Lew]

I’ve never made pulled beef before but I’m going to attempt pepper stout beef on Labor Day weekend. I plan on making approx 6-8lbs.
Would you recommend cooking one large roast (are they that large?) or two smaller ones?  I’m curious because chuck roasts seem to come in all shapes and sizes from one butcher to the next and I don’t have trial and error experience with it.

8# would be out of the ordinary based on my experience.  I usually see 3#-5# so making two would be the way to go.