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Pulled Beef, 1st Attempt

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FlaMike
FlaMike Posts: 648
edited November -1 in EggHead Forum
I have been wanting to try Clay's Pulled Beef Recipe for a long time. Here goes:

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1. 2 chuck roasts, about 5 lbs total. DP cowlick, covered with bacon. 250° Dome

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2. Pulled @ 160°. Supposed to take 5 hrs, mine took 2 hrs. But looks nice.

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3. Into the DO, with maple syrup and water. Covered till 215° Supposed to take 2 hrs, mine took 1 hr. So far I'm way ahead.

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4. meat didn't shred too easily, so I chopped it instead. Added BBQ sauce and some of the defatted pan drippings .

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5. Still @ 250° Dome, added more hickory, cooked1.5 hrs more to finish.

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6. Final product. Tastes a lot like burnt ends. Really Good!

Sorry no pics of the finished sandwiches. they went too fast.
Edit = Sorry two of the pics are the same. But you get the idea.
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Comments

  • Bacchus
    Bacchus Posts: 6,019
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    Looks awesome. Burnt ends are my favorite. What type sauce did you use?
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  • FlaMike
    FlaMike Posts: 648
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    I make my own,
    Started with Dr. BBQ's Big Time Sauce recipe, took out the heat.
    Added some KC Masterpiece and Bullseye to augment. It sort of just developed little by little. I use Blues Hog for most porky things, but didn't know if it would work with beef. I'll try it on my second sammy.
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  • Eggtucky
    Eggtucky Posts: 2,746
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    Great lookin cook Mike and great recipe..this one is more popular around my house than pulled pork!
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  • FlaMike
    FlaMike Posts: 648
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    Thanks,
    We really liked it today, so now on the short list for sure.
    Do you know if chuck roasts come thicker than the 1.5 inch ones I used? I don't know how Clay's orig recipe could take 5 hrs to come up to 160°?
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