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Pulled Beef
It went 5 hours at 275 until 200 internal.
Then it went into a pan of beef broth with onions, shrooms and banana peppers covered with foil for 2 hours. The egg was still dutifully at 275.
It was moist and pulled well.
We served simple fare with slaw and fries.
I would call it a successful cook. Comments
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Most eggcellent-pulled beef wins over the pork equivalent any day in my book. Great cook!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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Looks tasty!
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Great cook
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Looks great.
I have a question, I have tried this a couple of times and it hasn't been all that tender. I think maybe my roasts didn't have all that much fat? This roast looks excellent! Did it have a lot of fat in it that might have made it so tender?
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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Not very much fat at all on this one. Chuck roast must cook to tenderness - not to temperature. When I took it off the grate and put it into the foil covered pan of broth, onions, mushrooms and peppers - it was around 200 degrees - but would have probably have been as tough as an old shoe sole. It is the steam bath in the broth that breaks down all the remaining connective tissue and makes it tender. It also helps infuse some moisture as a beef roast tends to be dry on a grill / smoker - even on a BGE.
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I find that for pulled beef you need to run it up to around 210*F at a minimum to get it to pull like pork. FWIW-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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I see, I just noticed that you left in foiled and back on the egg for a full 2 hrs. The last time I tried this I remember that it was about like leather after a few hrs just like you said and then I more or less gave up on the cook and didn't give it a chance to tender up while covered. Thank you for the advice, I appreciate it.
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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I didn't check the temp when I took it out of the foil covered pan. It was likely a bit hotter than that.
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I enjoy pulled beef sooooo much more than pork. You did this one really good!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I will have to try pulled beef after seeing your post. I have done many pork butts but never attempted a chuck roast. It is on my to do list. Thanks.Gulf Coast FL
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There's no real trick to pulled beef. Take it up to 210 - 215, it will pull easily every time.EGGjlmh said:Looks great.
I have a question, I have tried this a couple of times and it hasn't been all that tender. I think maybe my roasts didn't have all that much fat? This roast looks excellent! Did it have a lot of fat in it that might have made it so tender?
Packerland, Wisconsin -
Mmm...pulled beef....might need to defrost a chuckie this week for next weekend.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 -
That meal looks fantastic.MSV Chill Spot
Chester County, PA
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