Okay I need some help. Pulled beef...

shadowrider

I've attempted this twice now using chuck roasts.  Both times there was no way it was pullling.  

Last night I did two big roasts, indirect, 250 deg, took them to 155 internal then foiled and took them to 195.  Actually one which was a little smaller got up to 210 on me.  Took them out, let them rest in the sealed foil, and stuck a fork in them. When you can pick them up by them grabbing onto the fork, it ain't gonna pull.  The other came out right at 195.

So is it the cut of meat I'm using?  What's the secret?

StillH2OEgger

Don't know what to tell you other than I don't think I've ever had one probe like butter at less than 208-210 degrees internal. Did you add liquid when you foiled? I've never done one without a braising.

Mattman3969

Sounds like the only things I do different than what you did is I will add some beef stock and worschestire sauce when I pan it up and have hardly ever had a chuckie let loose before 212-215°.  You just have to keep checking till it probes tender. Pulled beef is a cook of patience and not nearly as forgiving as pulled pork but when done correctly it will taste better than its pork cousin any day    

NPHuskerFL

The cut?  Maybe. I start with kosher salt, cracked pepper, maybe some herb butter and some rosemary and thyme. I smoke them 215℉-275℉ and at about 175℉ IT. Remove the herb sprigs as much as possible. Then I'll foil it with a splash or two of natural beef broth and same amount of a nice red wine ( Cabernet Sauvignon, Merlot, Shiraz, etc). Then let it go until real tender. It'll pull I promise. 
I do these a lot. I'm 50/50 on preference of sliced or pulled. Both are loved at our dinner table. 

DMW

Mattman3969 said:

Sounds like the only things I do different than what you did is I will add some beef stock and worschestire sauce when I pan it up and have hardly ever had a chuckie let loose before 212-215°.  You just have to keep checking till it probes tender. Pulled beef is a cook of patience and not nearly as forgiving as pulled pork but when done correctly it will taste better than its pork cousin any day    

^^^What he said. And now I have a sudden urge for a pulled beef sandwich with white onions on top.

shadowrider

Okay, it sounds like I'm stopping too soon.  And I'll try some broth next time, but I will say there was a good cup of juice in the foil of each one.  They weren't dry by any means, just tough as a boot.  It takes awhile to dice up 10lbs of roast, my cutting board was crying.  

NPHuskerFL

Patience Danielson. They definitely take time. 

ElkhornHusker

I have cooked several chuck roasts lately.  I go with 3 hours on the egg, take roasts off and place in aluminum pan, add 1 cup of broth, and cover pan with foil.  Smoke another 3 hours.  The roasts have always pulled easily.  I then add bbq sauce with the pulled roast mix well, back in pan with foil cover for another hour in the egg.  

buzd504

Yep, 210 easy, still in the braise.  If it's not pulling, keep cooking.

clifkincaid

I don't foil mine. My first one sucked, I asked here. Patience and let it go...man that made a world of difference. Probed like buttah and pulled like pork butt. I love the chuckies

lousubcap

As above, go til it probes tender and you will likely be 210*F or better if you check the temp.  Chuckie will get there-patience is the watchword.  Back on the horse.

saluki2007

Not to pile on, but I had the same issues as you.  Definitely need to let it go longer.

SmokeyPitt

Follow this recipe and the problem is solved. It doesnt really matter what kind of liquid you use.

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

SmokingPiney

SmokeyPitt said:

Follow this recipe and the problem is solved. It doesnt really matter what kind of liquid you use.

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

I've cooked this recipe several times and it rocks. I'm about due to cook it again. 

shadowrider

SmokeyPitt said:

Follow this recipe and the problem is solved. It doesnt really matter what kind of liquid you use.

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

I saw that the other day.  This is the next cook, I promise.

HondaHawk

tried one the other night as well. Pulled at 203 and no pull...I sliced it. Still made decent sandwiches. 

Mattman3969

Guys - everybody needs to throw the cooking to temp out the window when it comes to any meat that is intended to be pulled.  A general rule of thumb is pork is close at 200-203 but beef chuckie is around 205-210, I've even had it go to 215 before it let loose.  Once your close forget about temps and only probe for tenderness.  You want that warm butter feel.  

Eb1222

Hey gang I'm making clays bbq beef recipe for the first time this weekend,  but some of the family doesn't eat pork(bacon).  I can only assume using the bacon provides quite a bit of flavor and fat, but since I can't use any pork does anyone have any other suggestions that I can use in place of the bacon?   I'm going to use beef broth/stock instead of water when I switch it to the Dutch oven, but would appreciate any advice on a non pork bacon replacement.(the things we do for family)  

shadowrider

You guys were right.  Adding liquid and letting it run is what it takes.  Cast iron helps too.  I'm gonna need a bunch more chuckies...

Mattman3969

Good job! That looks great

smokeyw

Mattman3969 said:

Guys - everybody needs to throw the cooking to temp out the window when it comes to any meat that is intended to be pulled.  A general rule of thumb is pork is close at 200-203 but beef chuckie is around 205-210, I've even had it go to 215 before it let loose.  Once your close forget about temps and only probe for tenderness.  You want that warm butter feel.  

I agree and can't stress this enough! When I cook in competitions, I monitor meat temp as a guideline. Once it gets to a certain point I am constantly probing but not for temp. I am doing it to see how tender it is. In competition there is a fine line between tender and over cooked. Sometimes it takes a while even when you think it should be done.

SmokingPiney

Looks great, @shadowrider !