Pulled Beef (pics)

DMW · September 2013

First time for pulled beef. Had some bolar roasts in the freezer that needed to be used, wasn't sure what to do with them. I put them on around 11 today figuring low and slow just like pulled pork. Did some searching around and found this:

http://dizzypigbbq.com/portfolio/clays-pulled-beef-by-clay-roberts/

I didn't have bacon on it, but figured I'd give it a try without. Right now it's in the DO finishing the last step, but I had to taste some when I pulled it and I'm really looking forward to the final product.

Shiff · September 2013

I've used Clay's recipe many times and it always comes out great. Yours looks great.

DMW · September 2013

Turned out great, SWMBO likes it and mentioned it was a nice change from pulled pork. Won't be the last time I do this.

johnkitchens · September 2013

Looks good!

HorseMover · September 2013

I tried that recipe a couple weeks ago. Turned out great. Not anywhere as easy to pull as pork but finished product was awesome.

lousubcap · September 2013

@HorseMover-don't know the temp you pulled at but take it to around 210*F and it should behave just like pork. FWIW-YMMV.

ChokeOnSmoke · September 2013

lousubcap said:

@HorseMover-don't know the temp you pulled at but take it to around 210*F and it should behave just like pork. FWIW-YMMV.

Exactly, you have to take it higher than pork, even 215 isn't out of the question.

DMW · September 2013

I waited until 215* to pull, and while it was different than pork to pull, just do to the grain, it wasn't more difficult.

HorseMover · September 2013

I went until 215 but I was running late and didn't let it rest much. Again I loved it...just a lot more work to pull. I plan on trying it again soon as I am trying to clean out the freezer. How long do you guys let it rest and do you do anything special?

Black_Badger · September 2013

That looks great! I really want to do pulled beef soon. I've never seen the cut you mentioned and all the Chuck roasts I see in stores around here are small (~2#s). What other cuts should I consider? I've heard tri tip is not great for pulling.

Cheers

B_B

ChokeOnSmoke · September 2013

Black_Badger said:

That looks great! I really want to do pulled beef soon. I've never seen the cut you mentioned and all the Chuck roasts I see in stores around here are small (~2#s). What other cuts should I consider? I've heard tri tip is not great for pulling.

Cheers
B_Bth

There's only one cut to use, and that is the chuck roast. I've tried other cuts (arm roast, bottom roast) and they arent nearly as good. The problem is, there's many names for it. What you want is the "beef shoulder". Ask the butcher where you buy your meat if you're not sure. As for larger in size, again, ask the meat guy at any butcher shop or grocery store, they'll have them in the back in their full size known as the clod.

Black_Badger · September 2013

Perfect @ChokeOnSmoke, I appreciate the help. I've seen lots of posts on here with folks choking large chucks (7-8#s) but I can never find them. Will consult the butchers directly.

Cheers

B_B

ChokeOnSmoke · September 2013

Black_Badger said:

Perfect @ChokeOnSmoke, I appreciate the help. I've seen lots of posts on here with folks choking large chucks (7-8#s) but I can never find them. Will consult the butchers directly.

Cheers
B_B

Good luck with it. Check this bad boy out for some reference and info:

http://biggreenegg.vanillaforums.com/discussion/comment/1221736#Comment_1221736