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ClayQ Pulled Beef Question

BashBash Posts: 1,011
edited 1:55PM in EggHead Forum
Now into phase 2 of the cook. Phase 1 shown here:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1012584&catid=1

I doubled the recipe - all the meat did fit in my 9 quart DO. (Bacon and 3 roasts, then more bacon and 3 more roasts in the DO.) Added 2/3 cup maple syrup and 4/3 cup water, plus the juices from the drip pan.

Now the question: Is this too full of liquid for phase 2? I can remove some liquid if so.

88439e8b.jpg

Here was the beef and bacon a few hours into the cook:

9e2c9960.jpg

Just a few hours to pulled beef goodness.

Richard

Comments

  • cookn bikercookn biker Posts: 13,407
    Richard, I think you'll be ok at 250. You could also leave the lid ajar to aviod the bubble over.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • BashBash Posts: 1,011
    Thanks, Molly!

    It did work out. Removed from the BGE at 212 and pulled. Now it is back on uncovered for the smoke with BBQ sauce. I only ate a couple little nibbles while pulling. :P

    Will post pics when done. After normal people are in bed. ;)

    Richard
  • Clay QClay Q Posts: 4,432
    Looks fantastic! That's a lot of beef, wow!
    You don't need a lot of juice in stage 2, all you need is enough to braise the beef. That said, the extra juice can be used to help make the sauce for stage 3.
    Sorry I'm late to help, thanks to Molly for responding. With all that beef I was going to recommend you go 300 degrees dome to get up to 212 internal in stage 2. But you done that, been there. :lol:
    Nice work! Hope to see a samitch pic.
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