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Knob Creek pulled beef.

BudgeezerBudgeezer Posts: 522
edited June 2013 in Beef
I have made ClayQ's pulled beef a few times with great success. I wanted to try more of a basic pulled beef. I recently scored part of a Knob Creek whiskey barrell and will be using that for smoke.
Edina, MN

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Comments

  • rholtrholt Posts: 368
    Hmm. Should be good. Post the final pics for sure.
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  • BudgeezerBudgeezer Posts: 522
    Finished product
    Edina, MN

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  • HibbyHibby Posts: 456
    Cooking method?
    Conservative stalwart in Thornville, Ohio
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  • sporktaorsporktaor Posts: 16
    Looks great. What size cut? Wrap? I've had to wrap all my pulled beef and go to 210 to get it to fall apart and still be moist.
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  • BudgeezerBudgeezer Posts: 522
    sporktaor said:

    Looks great. What size cut? Wrap? I've had to wrap all my pulled beef and go to 210 to get it to fall apart and still be moist.

    I did it in direct @ 260 dome. It was a 8 pound Chuck roast. I did not wrap it and cooked to 210 IT. It was tender and moist.

    Edina, MN

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