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Pulled Beef this weekend...

doubleapexdoubleapex Posts: 61
edited November -1 in EggHead Forum
Hey guys,

I'm planning on doing some pulled beef this weekend for my bro-in-laws bday party. I put an order in with the butcher for a 10lb chuck roast.

I plan on smoking at 250 or less (with pecan and oak) until internal hits 160.

Then...to the dutch oven on the grill for the remainder.

I plan on doing this in more of a mexican style--with the braising liquid to include a puree of chipotle peppers in adobo sauce.

Any tips/suggestions?

I figure I need at least 10 to 12 hours to complete the cook. What do you guys think??

AA

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