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Pulled Beef, Part II...

GfwGfw Posts: 1,598
edited 3:34PM in EggHead Forum
<p />Last night started with a total flame out - restarted the BGE at about 1:30am and got the temperature stabilized. From 6:30 until about noon the temperature stayed in the 150 to 170 range – in fact it took until 2:30 to hit the 180 mark. Then in 45 minutes, it hit 201 and was off the grill – wrapped I foil. [p]At 4pm, it shredded perfectly – I used the same 2 forks that I use for Pulled Pork – it (had to have a few snacks) tasted great. After it was shredded, I used about ½ of JJ’s Q Sauce recipe and the beef just kind of soaked it up. Dinner is at 6pm - the sauce (thanks JJ) should add a nice flavor.[p]Dinner should be great. Check out the adventure. The whole story can be found at the link. [p]
[ul][li]Pulled Beef[/ul]


  • Char-WoodyChar-Woody Posts: 2,642
    Gfw, After looking at JohnL,,and then down to yours, my gastric juices are flowing greatly. Another great specimen from a top chef..Congrat's...and you website is looking excellent.
    Cheers, and keep it up..its a challenge to hang with ya now.

  • JohnLJohnL Posts: 27
    Gfw, that looks fantastic. I bookmarked this page, because I've wondered how a pulled beef would turn out. I think you've solved that for us. This is a cook I'll be doing in the not so distant future. Hey, I'll trade ya some brisket for a pulled beef sammich, I might even throw in a nice, all grain, honey wheat beer if ya slap a good gollup of coleslaw on that for me :)[p]John[p]
  • GfwGfw Posts: 1,598
    JohnL, sounds great... are you into home brewing too? Damn, now I'll really have to play catch up. Have a great dinner - I'm just about ready for mine.[p]
  • GfwGfw Posts: 1,598
    C~W, the challange is to keep up with the masters like you and the people on this forum from whom I have learned so much. Life is GOOD![p]

  • Tim MTim M Posts: 2,410
    What cut of meat was it you started with? What would you do differently next time?[p]Tim

  • GfwGfw Posts: 1,598
    Tim M,[p]The meat: I found the meat in my local supermarket - it was labeled as 'English Cut Chuck Roast' - actually it could probably be anything that would make a good pot roast - It was about 3.5 to 4 inches square with about a 1/8 fat cap running across the top from end to end.[p]Differently: About the only thing that I would do differently would be to make sure that the fire doesn't go out - I wouldn't change any of the preparation or cooking times. JJ's Q sauce was perfect since it is a nice thin sauce. At 4pm we put it in the oven at 200 degrees with the lid opened slightly - a purist may have done in the BGE - we ate at 6pm and it was great - really nice flavor - next time I do pulled pork I'm going to add some of the sauce to it just like I did to the beef.
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