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Pulled beef (Pic Heavy)
Lit
Posts: 9,053
Sorry to say but I had never heard of pulled beef before I saw a post a couple days ago on the forum. I used Clay Q's method on the dizzy pig website. Started with (2) 4.5 pound chuck roasts and rubbed with cow lick. I smoked them with Cherry wood wrapped in maple bacon in a v rack over a drip pan filled with water and the rub that fell off for about 5 hours at 250 dome to 160 degrees. Removed them and put the bacon in the bottom of my dutch oven and then in went the roasts, 1/3 cup maple syrup, and 2/3 cup of the drippings from the drip pan. Back on the egg at 250 dome till they hit 205 and I removed them and wrapped them in aluminum foil for 30 minutes while I froze the drippings from the dutch oven to get the fat out. I threw the bacon into my cast iron skillet and made some crispy bacon bits. Reduced down the drippings and added a little barbecue sauce and I have to say this is better than any pulled pork I have ever had.
Comments
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Man that looks good. I haven't had a real good chopped beef sandwich in a long time. That looks like the way to do it.
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Man that looks good. I haven't had a real good chopped beef sandwich in a long time. That looks like the way to do it.
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Nice cook!, looks very good!
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Man that looks great, Lit. I think I saw the same posts you did and I decided this was gonna be my next long cook. Next weekend hopefully.
What kind of sauce did you use?Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
What was length of time in Dutch Oven.www.finandflame.comwww.oldfishinglure.com
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That is a great looking cook. Congrats on a new favorite.
Doug -
Hey Preston-
Nice lookin samitch! What kinda sauce? Gotta try that...Hope all is well -
Alllllright! :woohoo: Now you got a new BBQ to cook and share with. It's all about having fun and sharing good eats.
Enjoy! :cheer: -
The sauce was like 70% drippings and 30% John boy and Billy original flavor.
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It was like 2.5 hours with the lid on. The temperature rose fast once it got in the DO.
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