OMG, this tastes so good. 8) Never done a pulled beef until today. 2.5lb chuck roast on the JJ.
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150308_133021.jpg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/20150308_133021.jpg.html)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150308_182957-1.jpg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/20150308_182957-1.jpg.html)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150308_182734.jpg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/20150308_182734.jpg.html)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150308_195057_2.jpg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/20150308_195057_2.jpg.html)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150308_200500_1.jpg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/20150308_200500_1.jpg.html)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150308_200258-1.jpg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/20150308_200258-1.jpg.html)
Nice cook! Love the Jumbo Joe, I need one. I did pulled beef about a month ago and it was awesome. How long did it take?
Yep Nate, you have my attention too. What were the temps?
Gotta try this, now that hamburger is a delicacy around here I can "afford" steak. <I don't get it, either.>
Quote from: austin87 on March 08, 2015, 07:37:08 PM
Nice cook! Love the Jumbo Joe, I need one. I did pulled beef about a month ago and it was awesome. How long did it take?
It took a lot longer than I anticipated, about 6-6.5 hours. I started it at 1:30 in the afternoon. It sat at 160 for quite a while and it was getting late, so I foiled it and kicked up the temp to speed up the cook. Pulled it at 200*. I should have started this earlier in the day but it was a last minute decision to do this.
It's all your fault -- I bought a chunk of chuck roast this morning.
I selected one with less marbling than yours, but (I hope) wisely bypassed the shoulder cuts that cost the same but were leaner. Just over 3.6lbs; they didn't have smaller ones and I'm always too lazy to ask for smaller cuts. Then again, what would they do with 1lb of chuck roast?
I'm not cooking it today but I should treat it like a Boston butt? Maybe a little less on the temp since mine might be a leaner cut of beef and I'd not want to dry it out/overcook.
Quote from: addicted-to-smoke on March 09, 2015, 02:47:06 AM
Yep Nate, you have my attention too. What were the temps?
Gotta try this, now that hamburger is a delicacy around here I can "afford" steak. <I don't get it, either.>
Temp was running at about 250* until I decided the cook needed to get done because it was getting late. After the foil wrap, I increased the temp to 290-300* until the IT was 200*.
Yeah !!!
That's the goods, man...... 8)
Cook it 'till it falls apart....or you get tired of waiting !!!!
GREAT looking cookup !!!!
Dare I say that I almost prefer pulled beef over pork. I usually find a nice fatty roast, cover it in salt/pepper/garlic, and smoke it just like I would a pork shoulder. I get it into the mid 190's and then start checking for tenderness with a probe. When it goes in like butter, it comes off. It always comes out fantastic. Makes my mouth water just thinking about it.
If you liked the pulled beef with a kick......consider trying the recipe for Pepper Stout Beef sometime. That blew my mind the first time I made it.
Pulled chuck is the bomb! You nailed it.
Quote from: OoPEZoO on March 09, 2015, 07:40:11 AM
Dare I say that I almost prefer pulled beef over pork. I usually find a nice fatty roast, cover it in salt/pepper/garlic, and smoke it just like I would a pork shoulder. I get it into the mid 190's and then start checking for tenderness with a probe. When it goes in like butter, it comes off. It always comes out fantastic. Makes my mouth water just thinking about it.
If you liked the pulled beef with a kick......consider trying the recipe for Pepper Stout Beef sometime. That blew my mind the first time I made it.
I think I'm on the same page that pulled beef > pulled pork. And definitely try the PSB!
@addicted-to-smoke - I'm no expert having only done pulled beef once, but everything I read prior to my cook was that it's not done until you can stick a fork in it and twirl it like spaghetti, usually about 200-205* or so. Once you get there if you can wrap it in foil and let it sit for an hour or two I don't think you'll have any problems with it drying out. But as
@1buckie says - cook it until you are tired of waiting!
Quote from: austin87 on March 09, 2015, 08:18:12 AM
Quote from: OoPEZoO on March 09, 2015, 07:40:11 AM
Dare I say that I almost prefer pulled beef over pork. I usually find a nice fatty roast, cover it in salt/pepper/garlic, and smoke it just like I would a pork shoulder. I get it into the mid 190's and then start checking for tenderness with a probe. When it goes in like butter, it comes off. It always comes out fantastic. Makes my mouth water just thinking about it.
If you liked the pulled beef with a kick......consider trying the recipe for Pepper Stout Beef sometime. That blew my mind the first time I made it.
I think I'm on the same page that pulled beef > pulled pork. And definitely try the PSB!
I really like PP but this PB is fantastic. I might just like it better than PP.
Holy Cow indeed :)
Awesome looking beef!!
That looks awesome. Thanks for posting this. I really need to do this
Thanks for the recipe suggestion
@OoPEZoO
Um...that looks incredible! I'm gonna have to do this
Thanks for the compliments. All I have to say is, if you haven't done it already, do it do it do it. 8)
I don't know why I waited so long.
Nate - that looks REALLY good... and great photos as always!
Looks awesome! I'll have to give this a whirl on the Outrider.
I am going to have to do this soon.
Sent from my iPhone using Tapatalk
Ya buddy! That looks so good. I know what I'm doing to break in my new rescue.. Thanks for the idea
Cooked the 3.5lb I picked up the other day. Some pulled away OK, some had to be cut with a knife. A little drier than I'd like, but a little BBQ sauce at the table helped. Lots of flavor, got compliments on taste. I used a little too much seasoning actually!
I pulled it at 198 because it was time to eat ... it had been on for 6 hours at 250-275; used the 22.5" and snake of Coshell with some hickory chunks. Towards the end I stuck a fork in it and tried to twist etc but it didn't tell me much. Hard to imagine beef becoming soft or probe as easily as pork but what do I know?
My understanding is that I should have been doing this around 185 and pulled it when it fell part with a fork and that waiting too long begins to toughen it up again? If that's the case I don't know if I pulled it too early or too late to achieve perfection. Seems it should be EASIER to tell than this.
Liberally "pub burger" - seasoned (Weber, Grill Mates etc. sell this kind of seasoning, has Worcestershire flakes, onion, sugar, salt etc)
(http://i1056.photobucket.com/albums/t378/dgdeckert/3EAA375B-DDAA-4584-BB17-3DF285662772_zps3uznpni1.jpg)
Done (is black because I overdid seasoning, but beef wasn't burned/dried on edges):
(http://i1056.photobucket.com/albums/t378/dgdeckert/EACA713F-E457-4FB3-933D-C110B71C316D_zpsp8ko3yde.jpg)
Money shot:
(http://i1056.photobucket.com/albums/t378/dgdeckert/4FFC93C6-1922-4211-AA7D-79B1D1C2D5D2_zpssnhvqdxb.jpg)
*******
Many thanks again to Nate for starting this thread. Pulled beef is something I'd forgotten completely about prior to this. I know I'll be doing it again.
Just remembered something perhaps related to this:
"I don't know if I pulled it too early or too late to achieve perfection."
My impression is that outside areas pulled away easier. The middle sections couldn't be pulled apart with forks. But all looked uniformly cooked. I never rotated the meat; the snake "did that for me" just fine.
my "guess", is that you pulled it too early. After the bark is set (3 hrs or so), I like to wrap it in foil to get things to speed up a little bit. The last one I did took a good 10+ hours at 220-240, but I think that was a 5-6 pounder........which is about the same amount of time my pork butts take. If it was edible......then score! Chalk it up to a learning experience, take some notes, and give it another try :)
Addicted-to-smoke, I too would guess that it was pulled to early, but that's just a guess. Bet it was still good though. I did wrap in foil and add a splash of Budweiser. Maybe that helped with the tenderness of mine.
Thanks, I'll foil it for the finish next time. I always forget about that. I think my bark was set somewhere around the 3 hour mark, too.
Man that looks really good! I'm doing this next...