Beef - It's what's for supper.

Mattman3969

Nice sunny day but still in the low 40's here so what better time for pulled beef sammiches. 3lb chuck on for 4 1/2hrs at 250 until it hit an IT OF 160. Using oak and pallet for smoke Now soaking and all wrapped up with onions,pepperoncinis and beef stock till 200ish with temp bumped to 350

DMW

Mmmmm....

Chris_Wang

Do you put any sauce on your beef sandwiches?

Mattman3969

Generally I don't Sometimes slaw but these will covered in the peppers and slaw on the side.

henapple

Damn

grege345

Have yet to figure out the pulled beef. Hats off to you

Mattman3969

Thanks @henapple. @grege345 - it is all patience just like it is with a brisket, you just can't rush it. I would rather have pulled beef any day over pork.

henapple

Do you cook or test like a butt?

grege345

Last one I took to 205* and wouldn't pull and ended up being dog food

Mattman3969

Just took the foil off to reduce the liquid a bit

henapple

I'm on my way

Mattman3969

@henapple - I cook it slower than I do butts in the initial part, around 250ish till 160IT. Then I will wrap in HDAF like old school turbo and run the egg up to 350 and cook till tender. Beef pulls a bit diff than pork but will still pull nicely. I only used the pan on this one because I wanted to add the pepper taste.

Mattman3969

@grege345 - did you wrap it in foil? I have never got a chuckie to pull without wrapping it.

grege345

I did not wrap

Mattman3969

Next time try it at 250ish until 160IT then wrap in 2 layers of foil. Start checkin for the buttah feel about 205 or so. I have had them run up to 215 before I was happy with the feel.

Mattman3969

And done. Oh my oh my this was my best beef yet. Nice flavor from the peppers and oh so juicy.

henapple

I officially will never bring you OO again for not inviting me

Mattman3969

Dude, don't cut me off. This was cooked on some OO that @letz4wheel brought me. Down to 1/2 bag.