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Pulled Beef and Extra Foiling Time - Terrific ! ! !

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Green_Giant
Green_Giant Posts: 25
edited November -1 in EggHead Forum
Many thanks to Gfw for his link to a pulled beef recipe. While the effort was a whim at first, and haphazard in application, the end result was really good ![p]Synopsis: Started with just under 2 lbs of chuck roast, which I coated liberally with montreal steak seasoning and yellow mustard. Smoked over hickory indirect at 225-250 for 6 hrs. Double foiled and covered with maple syrup, and cooked foiled for another 4 hrs at approximately 250. [p]I say approximately as I took my boys out sledding and then we immediately grabbed some dinner as they were starved. This took me away from my egg duties after the foiling step. I figured both the pork and the beef would get overcooked, but was not overly concerned, as today's effort was about $10 of meat. But much to my surprise it was not overcooked. The egg had gone out and cooled to about 150 degrees. Both the pork (which had been foiled with some coca-cola) and the chuck were super tender and juicy, and pulled like butter. This estra cook time may be overkill, but I think from now on I'll give the foiling cooking extra time. [p]I am really sorry I've already eaten dinner! This is going to be some good lunch tomorrow before the Broncos game! Dickson
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