My neighbor asked if I would cook pulled beef along with our traditional pulled pork for the 4th. The problem is I've never pulled beef before. I've got a 10.5 lbs pork butt and a 5 lbs chuck roast. I plan on preparing both pieces of meat the same by rubbing them with Byron's Butt Rub and cooking them at 250*. Here's my question, if a butt takes roughly 1.5 hrs\lbs, and I plan on starting it around 10:00 on Tuesday night, what time should I put the beef on if I want them to reach pulling tempertures at roughly the same time? I always inject my butts with creole butter. Should I inject the beef, and with what? Any other suggestions anyone can provide regarding pulled beef would be greatly appreciated.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL