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Last weekends Pulled Beef

Rick GRick G Posts: 166
edited November -1 in EggHead Forum
On the grill

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Five Hours Later

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In the pot for what turned out to be four more hours

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Shredded and sauced and back into the pot

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The finished product two hours later

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Sorry no pics of the beef on a bun

Many thanks to Clay for an awesome recipe!!!
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Comments

  • Nice Looking Cook.


    Hail! to the victors valiant
    Hail! to the conqu'ring heroes
    Hail! Hail! to Michigan,
    The champions of the West!

    GO BLUE!!!
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  • GriffinGriffin Posts: 6,697
    What cut of meat did you use for that? Looks awesome.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • ledmondledmond Posts: 88
    Yes please more info on the meat, temp., etc. I would love to try pulled beef. Only have done pork but would like to try beef. Thanks in advance for answering.
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  • CecilCecil Posts: 771
    A family favorite at my house.

    Walt
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  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    Probably my favorite "low & slow" meat. I use the chuck roast (a.k.a chuck roll, pot roast, etc.) It's basically the beef equivalent of the pork shoulder. Cook it the same way as you would a pork butt. I've tried other cheaper cuts, such as the beef arm roast, but there's not as much fat and doesn't pull nearly as nice.

    Curious to see what cut Rick G used here.
    Packerland, Wisconsin

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  • EggstonEggston Posts: 29
    What cut of beef did you use and can you share Clay's recipe?

    Looks great.
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  • Rick GRick G Posts: 166
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  • elzbthelzbth Posts: 2,075
    Very good looking beef....excellent photographs too! ;)
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