pulled beef

fishlessman

<p />did a 7 pound chuck roast this weekend for sandwiches, will be making some firey tacos/taquitos with the leftovers this week

stike

fishlessman,
time and temp?[p]is chuck the go-to cut for pulled beef?

fishlessman

stike,
pretty much the same as a pulled pork for temps/time
egg didnt like 235 this weekend, so bounced between 200/250 for about 18 hours, you need to wrap these at 180 with foil and a little liquid (seltzer water is what i normally use). 205-210 internal. this one seemed to cook longer than usual, probably from the temp never stabilizing, egg must have been too wet from the rains up north. plataued at 137, 147, 170 three times. ive seen the low plataue before, but never 3 plataues during a cook. mix the broth from a foil rest in with some sauce and mix back into the meeat when you pull. i use the chuck roll center for these, very uniform, low fat, no bones.

gdenby

fishlessman,[p]Congratulations. I've tried to make pulled beef from chuck roasts a few times, and have had poor to middling success. I'm not familiar enough with meat cuts to know exactly which cut is which. I'm pretty sure I haven't seen one called chuck roll center. Most I've had are either boneless, and have several different sections of muscle, or a small thin bone and also several sections of muscle. I'm sure that in some cases I just didn't let them go long enough, and I don't believe I've made them hotter than 200. Guess I'll try again, and get them good and hot.[p]gdenby

fishlessman

gdenby,
my butcher makes his burger from the chuck roll, about a 22 pound plus piece with a couple of different muscles. he cuts the center of the roll into a couple of roasts and the rest gets ground up. in the case they are usually 3 pounds, and if i ask, any size up to the full ckuck roll. he ties the roasts up to keep them together when they cook, good for pulled beef and potroasts.cook them slow and wrap at 180 and they need to cook past 205 internal. seltzer water is a tenderizer as well as an added liquid. youwant a big piece of meat for this, 7-8 pounds minimum to cook it this way. the foiling is important during this cook IMHO

RRP

gdenby,
If you've had trouble then you really need to try ClayQ's pulled beef using a dutch oven in your BGE! It's a winner!
[ul][li]Clay's terrific pulled beef recipe[/ul]

Unknown

fishlessman,[p]Looks real good!! Family likes pulled beef better than pulled pork. I tend to use chuck roasts too as compared to a chuck roll so I get more bark that adds so much taste. I also tend to foil them add apple juice and some brown sugar and add that back into the beef as pulled meat seems to me to get kinda dry.[p]Anyway, looks great....makes me want to take some out of the freezer.[p]Howard

EdF

I can attest to this recipe too. And it's only ~8 hours. Family loves it.

Eggin in Peoria

gdenby,
I'd second RRP's thoughts on Clay's beef. Lately I've been skipping stage 3 and just adding sauce after I make my sammich. Yum. I usually cook in the 200-250 range and have never cooked more than 12 hours for a 5-6 lb chuck. All preference on tenderness I suppose. [p]Good luck.