Pulled Beef

joshpounds90 · December 2020

Did a couple of 2lb. chuck roasts low and slow for pulled beef sandwiches using a recipe I found on the Dizzy Pig website.
Here is the link: https://dizzypigbbq.com/recipe/clays-pulled-beef/
Instead of using the cow lick seasoning, I combined the coarse dizzy dust and some gunpowder rub. While my egg was coming to temp., I coated each cut in peanut oil before applying the rub liberally. Instead of a v-shaped roasting rack which I don't yet have, I used four stainless steel kitchen knives set in an aluminum drip pan filled with about two cups of water. I threw a handful of hickory wood chips on top of my lump and let the roasts go for about three hours at a dome temp. of 250°F, until they were around 160°F internal.

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Image: https://us.v-cdn.net/5017260/uploads/editor/bs/tf718q6krth7.jpg

After they had hit 160°F internal, I pulled them and carefully transferred them to my dutch oven. I poured 2/3 cup of water and 1/3 cup of maple syrup over each and covered them. I put the dutch oven directly on the grate of my egg and resumed smoking (still covered) at 250°F.

Image: https://us.v-cdn.net/5017260/uploads/editor/pi/h338kwjl8qci.jpg

Once the beef hit 215°F internal, I pulled the dutch oven and let the beef rest while draining the liquid into a small storage container which then went into the freezer to cool. I only let the beef rest for several minutes before shredding it by hand, but it didn't matter. It melted like butter between my gloved fingers.

Image: https://us.v-cdn.net/5017260/uploads/editor/6w/88grgkyj2xzt.jpg

After the beef liquid had cooled somewhat, I skimmed off the fat and returned the liquid to the now semi-shredded beef, along with about three tablespoons of Sweet Baby Ray's traditional BBQ sauce, all back into the dutch oven. I then returned the dutch oven (uncovered) to the egg.

Image: https://us.v-cdn.net/5017260/uploads/editor/81/nnsc6kvyyadz.jpg

After another hour and a half smoking at 250°F uncovered, I pulled the dutch oven and finished shredding the beef. The flavor and texture turned out perfect. Definitely recommend doing beef this way if you come across a couple of fairly priced chuck roasts.