Pulled Beef with the Slow n Sear

[northern_grilling]

First time trying this.  A bit of a late start, so hopefully it’s not done too late. Rubbed it down with Holy Cow yesterday afternoon and let it chill out in the fridge. Gonna try and cook it around 250-275.



Now we wait!


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[northern_grilling]

At 160 I moved it into the pan and poured most of a can of beer into the pan and covered the top with foil.




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[northern_grilling]

Didn’t come out the most tender, but most of it is pretty tasty!  Looking forward to trying this again.


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[SacramentoWeber]

What was the cut of beef?


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[Dc_smoke309]

Looks pretty good from here!


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[northern_grilling]

What was the cut of beef?


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it was something called “boneless cross rib roast”. Up here in Canada I can’t find all the normal cuts they are talked about, so I tried to find something that looks like it might work. All I knew is that “chuck roast” was from the shoulder. And tried to find something that looked like what I saw online


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