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Homage to Clay Q and his Pulled Beef

eenie meenie
eenie meenie Posts: 4,394
edited November -1 in EggHead Forum
In homage to Clay Q, I finally made my first pulled beef. I prepped two, almost 5 lb choice chucks with peanut oil and Dizzy Pig Raisin the Steaks rub. This was followed by a marathon cook. I thought I followed the tutorial at the Dizzy Pig web site and I expected about an 8 hour cook. I put the cow on at 3am Sunday morning and completed the cook at 5pm. I think I better calibrate some thermometers. Go figure. It stayed in a plateau at 150 degrees forever and had a very slow climb to 212 degrees, as well. After the open roast with hickory smoke, followed by the braise, I sauced with Carnivore Robust, yum! I smoked further with some hickory chips in the open DO. I had a sandwich last night and it was tender and delicious. Awesome, if I do say so myself. My family gave up on me. They expected to eat around noon....they finally grilled some burgers on their Weber, sorry sops. They are lucky I saved it for them for dinner tonight. Clay said it tastes even better aged!

Peanut Oil and Dizzy Pig Raisin the Steaks rub chucks with bacon

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1st stage completed: Hickory smoked to 160 degrees

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Completed braise portion in DO with lid on (I didn't put the bacon on the bottom, instead I reserved it for my baked beans).

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Partially pulled beef ready for the Carnivore Robust sauce and the defatted juices.


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The completed Clay Q pulled beef!

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Plated Clay Q pulled beef, accompanied by baked beans, coleslaw, and potato salad, adorned by my first daffodils of spring.

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