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Pulled Beef - Marinate or Inject?
Seidegger
Posts: 73
Should I expect that chuck roasts for pulled beef are about 1.5lb/hr just like brisket?
Should I marinate or inject chuck roasts?
Should I marinate or inject chuck roasts?
Comments
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You can marinate if you want to but I didn't.
The following link will give you an eggcelent guideline
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=431
Good luck with it -
I am looking for an all egg solution, clayq looks good, but this is a 16lber
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We've done large (16#) chuck roasts simply with a rub, indirect slo heat, and pulled at 195-200 - just like pulled pork. Instead of a Carolina vinegar sauce, we mix the pulled beef with whatever bbq sauce we're using that week. It really is easy. It cooks a bit faster than pork - about 1 1/2 hours per pound with a dome temp of 235. Have fun!
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thank you marvin
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