Pulled Beef

F3DAWG

My wife and I are going to see our daughter and her friends next weekend at Clemson before exams start. One of her friends doesn't eat pork, so I decided to make pulled beef today to take with us next weekend. I used a 9 lbs chuck roast. Cooked it just like a butt, but pulled it when it passed the toothpick test. 

We had to sample it to make sure it was right before putting it in the freezer for next weekend. Pulled beef sliders with slaw and pickled onions on King Hawaiian rolls.  I will definitely be making pulled beef again in the near future. 

Mattman3969

Pulled beef for the win.  Yours looks real good!

Thatgrimguy

Looks great!!  I've been wanting to do a clod along one of my big pork cooks soon.

JohnnyTarheel

That looks great... and I’m going to try that

StillH2OEgger

Looks like a winner, for sure.

lousubcap

That's a manly chuckie right there.  Way to bring it home.  Congrats.
BTW- you could enjoy all week and just save a few ounces for the starving students.    They would inhale any home-cooked groceries.  

Dyal_SC

Looks terrific @F3DAWG!

unoriginalusername

Not sure if you can hear my slow clap through the interwebs .... but rest assured it’s happening 

Theophan

Looks fantastic!  I've made pulled beef a number of times, but it's always been with a combination of dry smoking, like a pork butt, but then also a braise with some sort of liquid, as in the Pepper Stout Beef recipe, "Clay's Pulled Beef," and one @NonaScott came up with.  I don't think it ever occurred to me to just smoke it like a pork butt and not braise it at all.  It sounds really good!  Don't know why it never occurred to me.  I may have to try it.  Great job!

smbishop

Looks fantastic!

SuperCooper

What internal temp do you cook it to for it to pull if you smoke it like a butt?

F3DAWG

SuperCooper said:

What internal temp do you cook it to for it to pull if you smoke it like a butt?

I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.

lousubcap

@F3DAWG - Way to embrace the toothpick.  That test is a sure fire way to find the finish-line for many cooks and it really excels with rib cooks.  

StillH2OEgger

F3DAWG said:

I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.

Do you know what the temp was when you finally reached the warm butter status with the toothpick?

DMW

StillH2OEgger said:

F3DAWG said:

I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.

Do you know what the temp was when you finally reached the warm butter status with the toothpick?

I wasn't there, but in my experience it's usually around 215*.

F3DAWG

StillH2OEgger said:

F3DAWG said:

I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.

Do you know what the temp was when you finally reached the warm butter status with the toothpick?

@DMW is spot on.

JohnInCarolina

One of many cooks I’ve yet to try.  I think your post might just accelerate my attempt.  Looks awesome!

CTMike

DMW said:

StillH2OEgger said:

F3DAWG said:

I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.

Do you know what the temp was when you finally reached the warm butter status with the toothpick?

I wasn't there, but in my experience it's usually around 215*.

You weren’t there because you were blind, bulletproof, and invisible at BBIII. Nice cook @f3dawg, I’ve done PSB many times but I’m going to have to try this. 

TideEggHead

Those sliders look delicious brother! I've done roast beef po boys with chuck roasts and they always turn out great!

mlc2013

you had me at 9lb chuck roast

Brisket_Fanatic

Always good and your looks great!