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Pulled beef - a New year's Eve Hit

MarvinMarvin Posts: 515
edited 10:17AM in EggHead Forum
Took a 5 lb chuck roast and covered it in Cowlick rub just before putting it on indirect over a drip pan on a raised grid. The fire was started with some Jack Daniel's oak thrown over the start points. Had about 30-45 minutes of good smoke before the final 250 dome temp was reached. Took it off at an internal temp of 197 - after 6 hours - and let it rest covered in foil for 20 minutes. Pulled apart easily with a great crust and mixed all the pullings with a small-med amount of Ken's Big Chief Sauce. This was served as the appetizer, and it was gone in 20 minutes. Success is good.
Have a great year,


  • Wise OneWise One Posts: 2,645
    Marvin, glad to hear that. I have been wanting to do some beef for a BBQ mixture my mom makes (half beef, half pork) and have wondered how that would turn out.

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