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Pulled Beef - going BIG
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ChokeOnSmoke
Posts: 1,942
Just scored a 24 lb beef clod! Need to restock my basement fridge with pulled beef. Going to coat it with worchestershire and then a heavy dose of Texas BBQ rub. Plan is to over night it @ 250 and pull it sometime tomorrow, then split it into 1 lb foodsaver bags. Biggest one I've done, should be fun...
Packerland, Wisconsin
Comments
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Looks like fun! Last time I did one I broke it down into 3, the food savered and froze two of them. Will be interesting to see how long it takes.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 -
Man...that is a lot of beef!Do you foil for any part of the cook or just let it ride?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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DMW said:Looks like fun! Last time I did one I broke it down into 3, the food savered and froze two of them. Will be interesting to see how long it takes.Packerland, Wisconsin
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SmokeyPitt said:Man...that is a lot of beef!Do you foil for any part of the cook or just let it ride?Packerland, Wisconsin
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Looking forward to watching this cook. @-)Peoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser
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Yes, keep us posted, I wouldn't mind trying a piece that big sometime.Cherry Hill, NJ
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What army are you cooking for?
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Man...that's a lot of damn beef. I thought chuck roast was supposed to be a cheaper option than brisket. I see I thought wrong.Just a hack that makes some $hitty BBQ....
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4 bucks a lb is cheaper than brisket around here. I have to try something that big someday. Have fun.Mt Elgin Ontario - just a Large.
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Beef just keeps going up lately. I'm looking for a large buy of chuck meat to grind for burgers this summer. 4 bucks a pound is the norm it seems. Unbelievable.Cherry Hill, NJ
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Yup, beef prices seem to keep rising. I looked up the 16 lb chuck roast I did last summer and it was $2.99 per lb.Packerland, Wisconsin
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Well, I wasn't going to foil, but sometimes things don't go completely as expected. It was 4º F overnight and unusually windy and by 10:00am (11 hours into the cook), my pit temp was low, the lump was low and I decide to abort, foil and finish in the oven @ 275º. The internal temp of the meat was 154º when I pulled it.Here's a shot when I put it on @ 11:00pm last night.This is an XL and it almost covered the whole grid!11 hours into the cook, about to pull it off...In the house and about to foil for the remainder...Packerland, Wisconsin
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Total cooking time: 14.5 hoursTurned out really good and pulled easily. One of the better pieces of chuck roast I've cooked.Started with 24 lbs and finished with 12.75 lbs, so just under 50% shrinkage.Starting to pull and the finished 12 - one pound foodsaver bags:Thanks for looking!Packerland, Wisconsin
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^:)^ =D> :-bdPeoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser -
Looks tender as hell...good job man!Just a hack that makes some $hitty BBQ....
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and what do you use these 1 pound bags of pulled beef for?
Brandon, MS -
loveTheEgg said:and what do you use these 1 pound bags of pulled beef for?Packerland, Wisconsin
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You won't regret it. Quite possibly my favorite meat that comes off the egg.loveTheEgg said:gonna do this!
Just make sure you get chuck roast (beef shoulder) and not some other "similar" cut like arm roast or bottom roast. I've tried these cuts and they don't pull worth a damn as there's not enough fat and just won't shred no matter how high a temp you take them.Packerland, Wisconsin -
Awesome! That is great to know the foil stage is optional. Most recipes I have seen for pulled beef include a foil stage but as Cazzy pointed out additional steps like this are not always required on the egg.I love pulled beef sammiches on a crusty roll with some horseradish sauce.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Yeah, foil definitely not required. I do pulled beef quite often and this is the first time I've used foil.Packerland, Wisconsin
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well done sir! You are the pulled beef master.
Cooking on an XL and Medium in Bethesda, MD. -
I did a 4 lb chuck roast without foiling this weekend and the edges were very dry. I resolved to foil in the future.
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