Pulled Beef

smokinsop

Got a 4 lb piece of chuck. Intend to sear outside and put in uncovered dutch oven indirect at about 275. Anybody have idea on time? Done this before and cannot find my notes (think cat ate them). Thinking about pulling and foiling about 170 and then taking to about 200.

RRP

smokinsop,
Don - Clay's recipe is wonderful - you might want to consider it.
[ul][li]Clay's pulled beef - YUMMMMY[/ul]

Clay Q

RRP,
Thanks Ron,
Hey, just made a big batch, 13 pounds of chuck roast from three huge cuts.....and I used 2 gala apples in the second stage!
I also made some 'Smoked'BBQ Sauce, think I'll post a pic of that later. Goes great with pulled beef. (6 foodsaver bags of pulled beef in the freezer should keep me in stock for a while)
Clay

AZ Traveler

ClayQ,[p]Would like to try that sauce. Sounds yummy. Thanks, AZ

smokinsop

RRP,
Sounds like about what I did last time. I added a sear first to keep the juices in.
Sounds like about 5-6 hrs. Thanks