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pulled beef

fishlessmanfishlessman Posts: 15,851
edited November -1 in EggHead Forum
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<p />ive been doing pulled beef from chuck roasts cut from the roll,when its cold outside you need a long burning lump and if its wicked good keep it guarded.
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cowlick rub, frenches mustard, and some sugar, roast was 7.5 pounds cut from a roll that weighed 22 pounds
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rub then mustard then more rub, cover the top with some sugar
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cooked indirect over a pan full of guinness at 225
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when internal hit 170, i removed the roast, covered with foil and added some liquid in the foil, seltzer and a vineger hot sauce
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when it hit 205 internal it was placed in a cooler for about 1 hour then pulled.
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abe eats well, pulled beef is definately one of my favorite cooks

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