Type of sauce and rub on...

[Reggae Q]

...shredded beef? (pulled)

I'm going to be using chuck roast going till about 165 before foiling and going to about 200. However, a few questions:

#1- What kind of rub. I plan on a dry rub but any good suggestions? Should I also alter that?

#2- Does this need to be basted?

#3- I don't want real sweet or too much vinegar based sauce so I'm looking for pretty basic one.

With butts the sauce is very light but I want this sauced more heavily. Suggestion?

[cajun]

2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
PREPARATION:
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor. This is a good rub and watch your Chuck roast sometime they are tough

[Mike Lawry]

[quote="sj022698"]...shredded beef? (pulled)

I'm going to be using chuck roast going till about 165 before foiling and going to about 200. However, a few questions:

#1- What kind of rub. I plan on a dry rub but any good suggestions? Should I also alter that?


Montreal , Canadian Steak seasoning.



Mike Lawry