Question about pulled beef

Budgeezer

I plan on doing pulled beef this weekend.  So far I have purchased a couple of chuck roast about 3.5 pounds each.  I plan on doing them indirect with a dome temp of 250 to an internal temp of 205-210.  I was estimating about 1.5 to 2 hours per pound.  I have reviewed Clay's recipe and have not decide it I want to try that or due to this being my first attempt I was thinking about doing it similar to pulled pork.  Any suggestions or tips?

Mighty_Quinn

I've done both way...I prefer clayQ's method because with beef chuck it is easy to dry it out without the foil braise stage. Here is some from a few weeks ago done with NO foil...

Budgeezer

That looks great, what IT did you cook to?

Mighty_Quinn

210 or even a litte higher.....beef generally has to be take higher than pork to get it pullable....especially with no foil.

lousubcap

Here's a link to the above mentioned Pulled Beef by Clay Q-FYI-

http://www.dizzypigbbq.com/recipesPulledBeef.html 

bigphil

I never foil always inject with cedar vinegar and A-1 beef broth and other spices grid temp 250/270 internal to 195/200 never had a dry one even before my egg

Shiff

I just made pulled beef 2 days ago  did not use Clay's recipe this time.  I cooked it for 5 hours at 225-250 grid temp until it reached 160 internal and seemed to be in  the stall. I then foiled it with broth and cooked for 2 more hours.  It was about 200 when I took it off.  I think it dried out too much before I foiled it and it wouldn't pull easily. We ended up slicing it and it was great, but it wasn't pulled beef.

Next time I'll use a version of Clay's recipe.

tazcrash

FWIW, I injected with Stubs marinade, and foiled. 

The juices that came out were FANTASTIC. The second one I made, i did not inject, but I put in a pan when I foiled it, and the Au Jus was good, but not like the first time. 

(Is it ever as good as the first time?) 

+1, on cooking to 205+, make sure that it's pullable.