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Pulled Beef (pics)
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DMW
Posts: 13,832
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:
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.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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I've used Clay's recipe many times and it always comes out great. Yours looks great.
Large BGE
Barry, Lancaster, PA -
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.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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I tried that recipe a couple weeks ago. Turned out great. Not anywhere as easy to pull as pork but finished product was awesome.Albion, PA
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@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.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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.Packerland, Wisconsin
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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.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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?Albion, PA
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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.CheersB_BFinally back in the Badger State!
Middleton, WI -
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.CheersB_BthPackerland, Wisconsin
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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.CheersB_BFinally back in the Badger State!
Middleton, WI -
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.CheersB_BPackerland, Wisconsin
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Awesome. I'll have to try that for sure.
Ball Ground, GA
ATL Sports Homer
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Looks great!This is another great recipe to try for pulled beef:There have been a few variations on the forum.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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