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pulled beef

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BajaTom
BajaTom Posts: 1,269
edited November -1 in EggHead Forum
Can anybody give me some idea as to what temperature I should take 2 large chuck roasts off the egg for pulled beef? Any suggestions would appreciated.
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  • RRP
    RRP Posts: 25,897
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    BajaTom, Clay Q posted his "how to" along with pictures that aren't coming up right now - but here is a good read!

    [ul][li]Clay Q pulled beef recipe[/ul]
    Re-gasketing America one yard at a time.
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  • thirdeye
    thirdeye Posts: 7,428
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    10c40707.jpg
    <p />BajaTom,[p]Pulled chuck needs a little extra help to avoid a dry finished product. I season them with rub, use an indirect setup and barbecue temps (220° to 240°) at the grate until the internal is around 160° or 170°. After removing I pressure cook for 40 minutes using beef broth and apple juce as the liquid. After degreasing the broth, some of it is returned to the shreaded meat. Any sauce is added on the side when serving.[p]Search the archives about a month ago for posts on this topic by Old Dave. He had a proven technique using a foil wrap with sweet liquids following his smoke. I recall he used the same cook temp after wrapping in the foil until he got to his desired internal temp. His pictures looked good.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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