I like my butt rubbed and my pork pulled.
Member since 2009
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Sunday Pulled Beef
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Wolfpack
Posts: 3,551
if you haven't tried this one yet you are missing out. Started with 7.5 lbs of chuck seasoned with Swamp Venom and Holy Cow. Since this will ultimately get braised it can take a good bit of smoke- so I am using a couple piece of oak and mesquite.
set the cyberQ for 260- planning to cook to 165 and then will place in a pan with sliced onions, red peppers, and mushrooms.
set the cyberQ for 260- planning to cook to 165 and then will place in a pan with sliced onions, red peppers, and mushrooms.
Greensboro, NC
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Cooking now- will snap pics as I go. Got my helper outside enjoying the amazing weather.
Greensboro, NC -
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Doing the same today, just put a pile of post oak in the egg. Smells good so far.Highland, MI
L BGE, Primo, and a KJ Jr -
Looks great, did a 20 pound Chuck yesterday
Visalia, Ca @lkapigian -
Yes. Mrs. 500 doesn't want me to do this cook cause she says Chuck is fatty. So my question is, does this turn out swimming in fat what it's all done?
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Nope500 said:Yes. Mrs. 500 doesn't want me to do this cook cause she says Chuck is fatty. So my question is, does this turn out swimming in fat what it's all done?Visalia, Ca @lkapigian -
@500
it doesn't- you can pull out the fatty pieces when you pull/shred.
Just pulled at 168 and into the pans with onions, peppers and one pan has mushrooms. Added a beer, Worcestershire, and some more rub and covered with foil. Will now cook to 205-210 so I can pull it.
Greensboro, NC -
Thanks- he loves grilling days hanging out on the deck.Biggreenpharmacist said:Hell with the food. That dog is beautiful!Greensboro, NC -
Looking great, waiting for the finishWolfpack said:@500
it doesn't- you can pull out the fatty pieces when you pull/shred.
Just pulled at 168 and into the pans with onions, peppers and one pan has mushrooms. Added a beer, Worcestershire, and some more rub and covered with foil. Will now cook to 205-210 so I can pull it.Visalia, Ca @lkapigian -
Ok. Cool. I'll tell her Wolfpack said it wouldn't be fatty and greasy. Thanks.I like my butt rubbed and my pork pulled.
Member since 2009 -
Looks delicious!
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Looking forward to this one!"I've made a note never to piss you two off." - Stike
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Inspiring me to do one this week.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Looking real good! So many things to try now from this weekends posts... so little time.
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Up to 205 but put back on for a little longer- not ready to pull yet.
Greensboro, NC -
Count me in brother.Wolfpack said:Up to 205 but put back on for a little longer- not ready to pull yet.Sandy Springs & Dawsonville Ga -
The couple I've done turned out bitter. Do you always cover with foil? Maybe that's what I'm missing.Large and Small BGECentral, IL
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@saluki2007
I always cover during the braising step. I suspect that could be your issue as maybe the meat is getting a little burnt on top?
Took off when meat hit 211 and it pulled as easily as PP.
normally i use allegro with the beer but I was unknowingly out this morning.
Flavor of the liquid was pretty weak so I added some soy, hot sauce, Italian dressing, salt and more rub.
We will I'll see if that brings it around.
Greensboro, NC -
I think I'm going to have to try this cook also. Does it cook around the same time frame as a butt?Extra Large, Large, DigiQII, Thermapen, Adjustable Rig
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This is my favorite meal on the egg! I want to have dinner at your house!
Louisville, GA - 2 Large BGE's -
Wolfpack said:@saluki2007
I always cover during the braising step. I suspect that could be your issue as maybe the meat is getting a little burnt on top?
Took off when meat hit 211 and it pulled as easily as PP.
normally i use allegro with the beer but I was unknowingly out this morning.
Flavor of the liquid was pretty weak so I added some soy, hot sauce, Italian dressing, salt and more rub.
We will I'll see if that brings it around.
"I've made a note never to piss you two off." - Stike -
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That is real nice.... even for a wolfpack.......Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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A great looking cook. I bet it's also delicious.
I've got to try a chuck roast on the egg soon. -
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This has been my issue with this dish when following recipes here on the forum. "meh" is the best descriptor of the dish, as it's pretty bland. I'd rather just make a pot roast but I guess I should revisit it again.Wolfpack said:@saluki2007
I always cover during the braising step. I suspect that could be your issue as maybe the meat is getting a little burnt on top?
Took off when meat hit 211 and it pulled as easily as PP.
normally i use allegro with the beer but I was unknowingly out this morning.
Flavor of the liquid was pretty weak so I added some soy, hot sauce, Italian dressing, salt and more rub.
We will I'll see if that brings it around.
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