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Pulled Beef - speed cooked

ChokeOnSmokeChokeOnSmoke Posts: 1,810
edited 10:29PM in EggHead Forum
Needed to get my twin 2.5 lb. Chuck Roasts done in an afternoon. Wanted to end up with shreaded beef.
Got the grid temp to 350 degrees. Took about 3 hours for the meat to reach 205 degrees. I love pulled beef and usually do it low and slow but this may have been the best (and certainly the fastest) I've had.



Packerland, Wisconsin


  • HotwingkingHotwingking Posts: 183
    Looks tasty to me ! B)
  • ShedFarmShedFarm Posts: 499
    I love chuck roast, and can't wait to try it on the egg. Did you grill it direct or indirect?
    BJ (Powhatan, VA)
  • ChokeOnSmokeChokeOnSmoke Posts: 1,810
    I did it indirect, set it up just like a low & slow cook (plate setter, drip pan) only I cranked up the heat.
    Wasn't sure if the meat was going to come out more tough this way but it pulled apart no problem with a pair of heat resistant gloves on.
    Packerland, Wisconsin

  • MickeyMickey Posts: 16,628
    RD that looks fine. What did you add to the pulled beef?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • ChokeOnSmokeChokeOnSmoke Posts: 1,810
    Mickey wrote:
    RD that looks fine. What did you add to the pulled beef?

    It was a last second decision, opened up the fridge and put this together:
    * 1/4 cup coke left over from drinks the night before.
    * Several dashes of country bob's all purpose sauce.
    * tsp of garlic from a jar.
    * a couple shots of Stubb's Beef marinade.

    Poured it over the beef before I sealed it up in heavy duty foil and let it rest for an hour in a cooler. Then I shreaded the beef and poured what was in the bottom of the foil over the pulled meat again.
    I gotta tell ya, it was outstanding.
    Packerland, Wisconsin

  • hornhonkhornhonk Posts: 3,841
    I'll be trying that soon. It looks great! Thanks for sharing. :)
  • Mr HollowayMr Holloway Posts: 2,034
    Great post
    Looks very good :)

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