Pulled beef advice

[namtrag]

Now that I have mastered pulled pork slightly, my wife wants me to try to do some pulled beef.  I am just curious as to what you guys do for that, ie which type of roast, cook time, wood used for the smoking, etc.  I am thinking chuck roast, but am open to any and every suggestion!  thanks in advance

[Trent]

I use chuck for smaller amounts, but normally will by a 13 lbs round. The cook with a 4 lb chuck usually takes me about 6 hours at 250 ish. 6 lb round usually takes me a couple hours longer

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[michaelmilitello]

I use chuck roasts which are usually around 3 ponds.  I also cook 250-275.  Definitely go by probe tenderness to know when it’s done.  Chuckies can be stubborn.   It usually takes getting it to 205-210 internal. 


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[Travis]

If you use the search bar, there are a few post on the subject. Here’s one of my favorite.

http://weberkettleclub.com/forums/bbq-food-pics/day-late-st-paddy's-day-pepper-stout-beef/msg151158/#msg151158

[SMOKE FREAK]

I use chuck roasts which are usually around 3 ponds.  I also cook 250-275.  Definitely go by probe tenderness to know when it’s done.  Chuckies can be stubborn.   It usually takes getting it to 205-210 internal. 


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This is right...In my opinion...

[Old Dave]

I use chuck roasts which are usually around 3 ponds.  I also cook 250-275.  Definitely go by probe tenderness to know when it’s done.  Chuckies can be stubborn.   It usually takes getting it to 205-210 internal. 


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This is right...In my opinion...

These two gentleman are right and I will just add some more comments. I usually need to cook mine closer to the 210 internal degrees to get them to give up and pull like a pork butt.



 I usually do mine on the Ranch Kettle and they come out great.





Hard to beat pulled beef done with chuck roasts.

[namtrag]

Great advice guys!  I will try maybe a couple of chuck roasts the first time.  I would never have thought it needed to be that high of an internal temp. I will also poke around and use the search function! 


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[kettlebb]

These guys are right. My first one only went 5 hours and it wasn’t ready to be pulled. If I remember correctly the meat was 4-5 lbs. don’t rush it and you’ll be fine.


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[Firemunkee]

What was said here pretty much covers it. When you search make sure you also search for "pepper stout beef" and "psb". Here was my first experience making it. I had to take it to 210 before it was pullable. Looking to seeing how your first run goes

http://weberkettleclub.com/forums/grilling-bbqing/my-first-psb/msg338497/#msg338497

[hawgheaven]

I agree. Chuckies. Cook 'em @ 250-275 until probe tender. I like to pan them at about 4 hours in, once you have a good bark. Save that juice, defat, and mix back in when you are pulling. Freekin' yummo.

[kettlebb]

@hawgheaven I'll try that for the next one.  Aluminum foil pan?

[hawgheaven]

@hawgheaven I'll try that for the next one.  Aluminum foil pan?

Yes. That's all I use... easy peasy clean up... just toss it!

[namtrag]

@hawgheaven I'll try that for the next one.  Aluminum foil pan?

Yes. That's all I use... easy peasy clean up... just toss it!

So cook it over the pan to collect some good grease, then switch it to the same pan?

[namtrag]

Yeah, I will definitely let her go longer than I think I need to!  I saw a video where the guy said he doesn't even temp it.  He just pulls it when he can stick a fork in and twist it, and it spins like he is twirling spaghetti.  I am so anal, I may do that, but will still use a temp probe too1

I think I may use some pecan for mine, and just my all purpose rub with @CatskillSmoker's maple sugar in it.

[hawgheaven]

@hawgheaven I'll try that for the next one.  Aluminum foil pan?

Yes. That's all I use... easy peasy clean up... just toss it!

So cook it over the pan to collect some good grease, then switch it to the same pan?

I get a good bark on the grates, then just place the roast in a foil pan and let it roll the rest of the way. Believe me, you won't be disappointed.  Depending on temps, sometimes I'll foil to move things along.