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Teriyaki Pulled Beef

FireballFireball Posts: 354
edited 6:17PM in EggHead Forum
My thanks to Hanker'n 2 Grill and Gfw for posting the recipe for Teriyaki Steak.
I marinated a 4 lb. beef brisket for 37 hours. Into the egg indirect, at 225-275 degrees for 5 hours until the internal temp of 200 degrees was reached. The results, melt-in-your mouth Barbecue Pulled Beef. And this was without any sauce.


  • GfwGfw Posts: 1,598
    Fireball, I have enough pulled beef saved to make 'Beef Enchiladas' - sounds like I'm going to try your rendition![p][p]
  • FireballFireball Posts: 354
    Gordon, Pulled beef takes greater strength to pull than Pulled Pork.

  • GfwGfw Posts: 1,598
    Fireball, I used an English Cut Chuck Roast - it pulled about the same as pulled pork - I am going to do the marinate thing next time - Sounds great - BBQ Teriyaki Pulled Beef!
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