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Question about pulled beef

BudgeezerBudgeezer Posts: 637
edited August 2012 in Beef
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?
Edina, MN


  • Mighty_QuinnMighty_Quinn Posts: 1,878
    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... Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
  • BudgeezerBudgeezer Posts: 637
    That looks great, what IT did you cook to?
    Edina, MN

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    210 or even a litte higher.....beef generally has to be take higher than pork to get it pullable....especially with no foil.
  • lousubcaplousubcap Posts: 16,779

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

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bigphilbigphil Posts: 1,390
    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
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • ShiffShiff Posts: 1,707
    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.
    Large BGE
    Barry, Lancaster, PA
  • tazcrashtazcrash Posts: 1,852
    edited August 2012
    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.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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