Pulled beef or other

robnybbq

Debating on what to make tomorrow.  As of the moment we have the day off from planned activities.   I am thinking of making some sort of pulled beef or mexican beef.  I am on the low carb kick so I will not be adding sauce to keep the meat moist.  Any ideas?  Was thinking of a spicy rub and cook the beef at 250-275 until 160 then foil and cook to 205.

buzd504

I love pulled beef (made some last week), but usually with chuck I have to go to 210 for it to pull properly. 

I also think it does help to braise it, even if you use stock instead of beer, as you are approaching 200. 

robnybbq

ahh - MAybe at 160 put it in a dutch oven instead with some broth?

DMW

Yep, the smoke to 160* then braise in a DO till pullable is a solid method. No need for carbs in the braising liquid.

saluki2007

I made this this past winter.  Was very good.

robnybbq

Pulled beef It is. Egg at 225 and set to go to to 250-275 where ever it settles. Beef on at 9:45. Using oak chunks and pecan chips

ChokeOnSmoke

You can foil and/or dutch oven if you like, but not necessary.  I cook them just like pork shoulder only take it to an internal of 210-215.  It'll be great!

BuckeyeBob

Posted on this one before. http://eggheadforum.com/discussion/1144950/chuck-roast-pork-shoulder-combo-cook#latest

Use a rub with a little more chile pepper and with the veggies added it definitely gets to the Mexican flavor you were looking for.

llrickman

Pulled beef sounds good. What's the best piece of meat to use to make it ?

thailandjohn

I like to use shoulder clod or a real large chuck roast

robnybbq

Still chugging along in the DO

robnybbq

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robnybbq

It was Awesome!

Scottborasjr

Looks fantastic @robnybbq! Glad you got it done the way you liked it.