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pulled/shredded beef question
Has anyone done a pulled/shredded beef w/out using the dutch over technique? can it be done as if it were a pork butt then finished w/ foil for the last 30-60 minutes?
Frank from Houma
I did that a couple weeks ago at my son's house on his large - he doesn't have a DO. I simply double wrapped with HDAF and followed the same process as you would with a DO. Came out nice.
when you say you followed the same process as the do, what do you mean? Did you cover w/ sauce? I was wondering if it could be done the same way as a pork butt w/out a baste before using foil.
Frank from Houma
I followed Clay's process but simply used double HDAF instead of a dutch oven. Came out pretty much the same as when I did it using a dutch oven. Here is the link:
Yes. Cook indirect at 250-275 until 160-170* internal. Wrap in foil (no liquid) until 200-210* internal. Pour off the juice inside the foil if you wish to make gravy, rewrap in double foil, towels, and rest in cooler. Comes out awesome. Here's a post of the last one I did:
works well if you keep liquid to an absolute minimum, any more than a tablespoon or two in the foil and it tastes more like potroast than pulled beef. the trick is foil after the plataue and then pull at a higher temp gaging doneness and youll find it can be as high as 210, even a little higher sometimes depending on the cut. pull and sauce. ive only done big chunks with the chuck but you can even get brisket to turn to pull this way if you want to. i wouldnt bother with the smaller 3to4 pounders you see in the supermarkets
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