News:

SMF - Just Installed!

Main Menu

Pulled beef advice

Started by namtrag, January 24, 2018, 08:46:09 AM

Previous topic - Next topic

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

Sent from my SM-G930P using Weber Kettle Club mobile app


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. 


Sent from my iPhone using Tapatalk

Travis


SMOKE FREAK

Quote from: michaelmilitello on January 24, 2018, 02:04:23 PM
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. 


Sent from my iPhone using Tapatalk

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

Old Dave

Quote from: SMOKE FREAK on January 24, 2018, 05:47:16 PM
Quote from: michaelmilitello on January 24, 2018, 02:04:23 PM
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. 


Sent from my iPhone using Tapatalk

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! 


Sent from my iPhone using Weber Kettle Club

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.


Sent from my iPhone using Tapatalk
Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

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
Together we'll fight the long defeat.

hawgheaven

#9
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.
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.

kettlebb

@hawgheaven I'll try that for the next one.  Aluminum foil pan?
Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

hawgheaven

Quote from: kettlebb on January 25, 2018, 05:42:46 AM
@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!
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.

namtrag

Quote from: hawgheaven on January 25, 2018, 06:57:13 AM
Quote from: kettlebb on January 25, 2018, 05:42:46 AM
@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

Quote from: namtrag on January 25, 2018, 08:59:33 AM
Quote from: hawgheaven on January 25, 2018, 06:57:13 AM
Quote from: kettlebb on January 25, 2018, 05:42:46 AM
@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.  8) Depending on temps, sometimes I'll foil to move things along.
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.