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pulled beef

fishlessmanfishlessman Posts: 15,851
edited November -1 in EggHead Forum
<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.
cowlick rub, frenches mustard, and some sugar, roast was 7.5 pounds cut from a roll that weighed 22 pounds
rub then mustard then more rub, cover the top with some sugar
cooked indirect over a pan full of guinness at 225
when internal hit 170, i removed the roast, covered with foil and added some liquid in the foil, seltzer and a vineger hot sauce
when it hit 205 internal it was placed in a cooler for about 1 hour then pulled.
abe eats well, pulled beef is definately one of my favorite cooks


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