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Pulled Beef - 16 lbs!
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ChokeOnSmoke
Posts: 1,942
We'll, the clod started out at 16 lbs., anyway. Ended up with about 7 lbs. of pulled beef. Took 15 hours at 250 to reach about 210 internal meat temp.
It was really incredible!
Packerland, Wisconsin
Comments
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Looks good
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Can't read the rub. Did you use something for a binder? Does beef pull straight through, or go through a stall?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
What cut of meat? Looks great.Born and raised in NOLA. Now live in East TN.
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Can't read the rub. Did you use something for a binder? Does beef pull straight through, or go through a stall?
I used worchestershire sauce and then a heavy dose of Texas BBQ Rub #2 for the prep.Yup, beef (shoulder) stalls just like pork butt does.Packerland, Wisconsin -
What cut of meat? Looks great.
I believe when its in it whole form, it's called a beef clod. I've seen it under many different names like chuck roast, chuck roll, pot roast.When in doubt, you're best off asking the meat guy for "beef shoulder"Packerland, Wisconsin
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