pulled beef - take 2

tazcrash

OK, a short while back I tried to make pulled beef. And it was good, but not pull-able.
http://eggheadforum.com/discussion/1140100/chuck-roast-first-pulled-beef-kinda#Item_14

Tonight is take 2. Same rub, about 3.5 lbs. cooked from 250-280 with some hickey chunks.
I put it on at 3, and it went for the first hour was on above the drip pan with lots of smoke. After one hour, I wrapped it in foil, and put it in the drip pan in case the foil ripped. I still do not want to loose any of that juicy goodness.
Here are some pics:

tazcrash

And another pic after 3 hours.

tazcrash

And the final pull able product.
the Mrs had to take over as I brought my folks home.
The house mouse got the first taste.

ChokeOnSmoke

So, how did it taste and how easily did it pull?

I do these a lot.  I don't inject and I don't foil during the cook.

I just coat heavily with rub and throw them on and don't open the lid until they reach 205. 

Then I check multiple spots to make sure it's at least 205 everywhere.  No problem going higher internal than that.  Take off and foil for a short time and pull.  Never had one that didn't turn out using this technique. I like to keep it simple.

tazcrash

I didnt eat it tonight. It was a "got time to get this cooked". It'll be dinner for tomorrow.
The last time I injected with Stubbs chipolte butter. IMHO, it was juicer and more flavorful.
Also there was much more Au jus, however my son thought it was too spicy, so I skipped it this time.

The Mrs isn't sure of the temp she pulled it off at, probably about 210, but it is fork-able.
right now it's in the fridge in its own juices.
She's happy with it, at the least I think it needs salt and/or vinegar.

ChokeOnSmoke

Not against injecting, just never tried it.  I'll have to get myself one of those things so I can experiment someday.

Glad it turned out...

tazcrash

Don't get me wrong, its good. Tomorrow I will add some sauce during warming.
I also got my taste cold.

tazcrash

OK made some potatoes and onions, with salt pepper, onion the same rub i used on the pulled beef. I liked them, but the rest of the family not so much cause of the smoke flavor. I thought it was lightly smoked. Might be from smoking EVOO.
The Mrs made sauteed broccoli with garlic and EVOO.
I made a pulled pork sauce, from a recipe here somewhere. The whole family loves this.
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

In a bowl, combine all the ingredients and whisk well to dissolve the sugar.

And serves on a cheap burger bun.

tazcrash

Btw, just realized, I was burning the oil on the potatoes @350 dome direct. I switched it to indirect for most of the cook, and will just do indirect next time.

Rich_ie

Looks great!!