Pulled Beef

dirty_denim86

Picked up a 5.5lb blade roast and will be doing pulled beef this weekend. I'm going to follow the wolfe pit recipe. Was wondering how long I should expect for a 5.5lb roast going to do 250 indirect until 165 meat temp and then foil until the end. I'm guessing 10hrs?

SmokeyPitt

I don't think it will take that long.  I think typically the estimate is in the 4-5 hour range to get to 160-165.  That is a pretty big roast so I would plan for 6 hours to get to 160ish plus another 2.5-3 hours in the foil and braise.  

KiterTodd

I've never done a non-brisket pulled beef cook but want to.

What cuts are normally used?    Any good links to a "pit beef" egg recipe?

Thanks!

SmokingPiney

Here's wolfe pit cook I did last week............it was excellent! 

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

jeffwit

I did a chuck roast this week. About 250* until 160* internal. Then into a covered foil pan with a can of Coke, minced garlic, and some Wooster. 350-375* until I could pull it. Total cook was maybe 4 hours. Family loved it.

Tinyfish

I'd say around 10 hours too. Once you cover it you can turn ul 5he heat to help it cook quicker.

dirty_denim86

Took about 10hrs for the 5.5lb roast

SmokingPiney

Looks great, @dirty_denim86 !

pgprescott

Yummy!

stompbox

I am making pulled beef right now too!