1st go at pulled beef

[kendoll]

Got a hold of a 4kg chuck roast from my favourite butcher as I have been keen to try doing pulled beef for ages.

Rubbed it with some Zach's brisket rub topped with a little BPS Money and a sprinkle of BPS Happy Ending.


Fired up the WSM and away we went.


Four or so hours in.


Foiled it at the end but didn't have enough time to leave it wrapped in the esky unfortunately.


Turned out fantastic. Would have liked to leave it wrapped for a while but I was very happy with the result. Vacuum sealed and froze the leftovers.


Will definitely be doing this again. Might try injecting it next time too.

Thanks for looking.

Ken

[Jocool]

Looks great. How was it served.....in sandwiches? Isn't the Chuck a little lean for this?

[kendoll]

Yeah, served it in rolls with my wife's coleslaw. It was fantastic, might be premature but I might prefer it to pulled pork. :O

It certainly didn't seem to be and it is what everyone suggested for pulled pork. There was plenty of fat through it and it was really moist.

Ken

[LightningBoldtz]

You lost me @ 4kg, here in 'merica we measure by pounds......... 

[Nate]

Looks perfect. What was the final internal temp when you pulled it off the grill? I've been wanting to do a pulled beef.

[argentflame]

Looks great. Would love to make another one of those. Wow just realize that's an 8lb beef

[Dock_rat]

Looks perfect. What was the final internal temp when you pulled it off the grill? I've been wanting to do a pulled beef.

Been smoking these Chuck Roasts for a while now. Look for an internal temp of 210.

[irv39]

I cooked one a couple weeks ago and it turned out great, I posted it on the bbq site.


irv39
Smokey Joe
 Posts: 19





 

Pulled beef

« on: July 22, 2014, 01:20:57 PM »

 

Put a chuck roast with kosher salt and coarse black pepper on the grill to make pulled beef and it turned out great, tender and great taste, put roast on with hickory for 3 hrs. then put roast in allum pan with a cup of beef broth with I tbsp. Worcestershire sauce and 2 cloves garlic for 3 hrs. covered in allum foil. cooked at 275

/user/ijd39/media/100_1791.jpg.html][/URL]

[kendoll]

Thanks everyone.

Looks perfect. What was the final internal temp when you pulled it off the grill? I've been wanting to do a pulled beef.

It was around the 210 mark when the probe was sliding in and out with little to no resistance.

Ken

[Craig]

Looks great! I need to give this a whirl.

[Johnpv]

Damn tasty looking stuff!

[SixZeroFour]

Looks really good Ken! Going to have to try that for sure!