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First try at pulled beef
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fence0407
Posts: 2,237
Got a 3.2 lb chuck roast. Plan is to rub with oil and Meat Church Holy Cow rub. How long should I expect this to take (understand the stall can sway that) going low and slow around 250? Pics to follow!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA
Cumming, GA
Comments
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I tend to cook pulled beef roast the same way I do a port butt. Take it up to about 200 then pull it.
May not be the best approach but it has worked for me in the past.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
SaintJohnsEgger said:I tend to cook pulled beef roast the same way I do a port butt. Take it up to about 200 then pull it.
May not be the best approach but it has worked for me in the past.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
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I go with a braise starting at 160-165 for the pulled beef and that helps take it through a stall. You'll start to get antsy when it gets up to 210 degrees or so, but be patient and wait for the buttah.Stillwater, MN
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StillH2OEgger said:I go with a braise starting at 160-165 for the pulled beef and that helps take it through a stall. You'll start to get antsy when it gets up to 210 degrees or so, but be patient and wait for the buttah.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
I like worcherseshire (sp) but I think beef stock would also work, or a combo of the two.Stillwater, MN
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When it hits 160 or so I like to throw it in a foil pan with bell peppers and onions. Pour a beer or two in with it then cover with foil and let it ride till it probes like buttah.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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shtgunal3 said:When it hits 160 or so I like to throw it in a foil pan with bell peppers and onions. Pour a beer or two in with it then cover with foil and let it ride till it probes like buttah.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Running 250*F on the dome, I see 4-5 hours to around 160-165*F and another 2 hours or so to the 210*F (approx) where it pulls about clean with roughly that sized chuckie.. 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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Agree with the above in the 6-8 hour range. I usually wrap in paper around 180 but have let them ride also just watch the bark.
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Lit said:Agree with the above in the 6-8 hour range. I usually wrap in paper around 180 but have let them ride also just watch the bark.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
I will run them at 275ish, once it hits 160 or so I will pan it it about 1 cup of beef stock and 1/3 cup of worcestershire sauce. I start checking for doneness about 205 or so but it generally won't feel like butter till 210 or higher.
Pulled beef knocks pulled pork out of the park. IMO.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Yeah probably 6-8. I like to pull/shred and add back to the pepper/onion mix and put back on for a bit. Helps keep the beef warm. The Dos Equis amber should work great.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I'd say it will take 6 - 8 hours if you are keeping the pit to under 300.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
Thanks @Mattman3969 @shtgunal3 and @SaintJohnsEgger. I plan on 6-8 hours tomorrow. Gonna use white oak for smoke. Pics to follow!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
You have been given good advice. Closer to 8 hours in my limited experience. A little white oak is perfect for smoke.Sandy Springs & Dawsonville Ga
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bgebrent said:You have been given good advice. Closer to 8 hours in my limited experience. A little white oak is perfect for smoke.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
bgebrent said:Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
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Chuckie is on!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Chuck looking good but you may wanna move that bottle of rub.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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shtgunal3 said:Chuck looking good but you may wanna move that bottle of rub.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
What cuts do people use for pulled beef?
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stompbox said:What cuts do people use for pulled beef?Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
fence0407 said:stompbox said:What cuts do people use for pulled beef?
I'm in the Chuck Camp, but you could Pull (Ruin) a Brisket or any cut with plenty of connective tissueVisalia, Ca @lkapigian -
You can easily adjust timing on the fly. After you've given it smoke you can wrap it up or pan it and cover with foil and crank the temp and it will finish up nicely. Cook it through far enough to get it real tender.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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blind99 said:You can easily adjust timing on the fly. After you've given it smoke you can wrap it up or pan it and cover with foil and crank the temp and it will finish up nicely. Cook it through far enough to get it real tender.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Pulled beef with a chuckie is soooooo good. You're gonna love it!! Enjoy.
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2 Large
Peachtree Corners, GA -
GATraveller said:Pulled beef with a chuckie is soooooo good. You're gonna love it!! Enjoy.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA
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