Pulled Beef BBQ

Clay Q

Smoked up pulled beef bbq over the weekend for family, much loved.  A little over 6 hours at 250 then pulled and sauced.  Outstanding.  Apple wood smoked and made better with the steak sauce.  Today after a donation at the blood center I was sipping coffee with the volunteers and a couple of fellow blood donators and the topic of BBQ came up, what we cook on and such.  The gentleman on my left say's "Yeah, one of my favorite things to bbq is pulled beef.  There is this guy named Clay, I use his recipe."  It was then I introduced myself.  He just about fell out of his chair.     

lousubcap

Great recipe, cook (sweet sandwich right there) and even better story.
Congrats on going a pint low for society as well.  

Clay Q

Thanks lousubcap.  I got the oldest blood type, can go to anybody that needs it.  Now to keep my fluids up.. is it 5 O'clock yet?  Cheers!

Foghorn

That. Is. Awesome.

Thanks for posting.

WeberWho

I hope you grabbed a lottery ticket on the way home!

caliking

Sir - outstanding, in so many ways.

Kudos for being a blood donor, farkin beautiful sammich, and, lastly, I would have loved to have seen the look on the fella's face when you told him who you were!

I'm yet to do pulled beef. Hope it turns out as good as yours looks.

loco_engr

Nice cook Clay . . . what's the steak sauce in the pic?
Thank You

dbCooper

Looks just great!  What cut of beef did you use?

Clay Q

Hi buddy!   Wisconsin Husband and Wife team created high quality rubs, sauces that Steak Cookoff Association teams have embraced.  They have a website; CroxValleyFoods.com   A product that improves beef I'm interested in.

EGGjlmh

Very cool story!

I have been meaning to do Clays pulled beef for years and just havent gotten around to it. Thanks for sharing. 

RRP

As as a long time fan of your (ClayQ) egging and baking skills much less admirer of your astounding woodworking talents I too can attest to the great taste of your pulled beef recipe!

dmchicago

Great cook and story!

loco_engr

Had a heck of a time trying to find Clay's Pulled Beef recipe (thought I had on my hard drive  )

Clay's Pulled beef BBQ

• 3 Choice chuck roasts

• 10 Strips of good bacon

• 1 Cup About a cup of tomato based BBQ sauce

• 1/3 Cup Real maple syrup

• 2/3 Cup Water

• 1 Tbs Dizzy Pig Cow Lick

• 3 Tbs Peanut oil Set the beef out on the table and rub with peanut oil and then spice, (Dizzy Pig Cow Lick). Fire up the egg and stabilize at 250 degrees dome. Be prepared for an 8 hour cook. Set up is indirect, platesetter feet up, grid on platesetter, drip pan and v rack on grid. At this time leave the grid off. Stage one; Set beef on v rack in pan with a little water or beer in pan. Lay bacon on top of beef. Lift platesetter enough to throw a handful of hickory chips on burning lump. Place grid in egg and set in the pan with beef. Cook for about 5 hours and when beef is 160 internal remove from egg. Stage two; In a No.12 Dutch oven, oil inside with peanut oil, remove bacon from beef and lay across bottom of Dutch oven. Carefully lift beef off of rack and place in Dutch oven. Pour the maple syrup and water over beef. Making sure the meat probe is inserted in the meat, put the lid on and return to the egg and set on top of platesetter after removing grid. Be careful not to have the dome temp over 250. Cook for about 2 hours, until beef is 215 internal and remove from egg. Stage three; Set the beef out on a tray to rest while you drain the beef juice from the Dutch oven into a container. Place the container in the freezer to chill so that you can skim off the fat later. Discard bacon. Trim any fat you find on the beef and start pulling with a fork. Remove gristle and fat as you pull. Return pulled beef to Dutch oven and add your favorite sauce. Taste test. Now skim fat from juice. and return juice to the beef. Taste test. Ok, let’s go back to the egg. Lift platesetter and throw hickory chips on burning lump and return Dutch oven to smoke with the cast iron lid off. Cook for about 1 and ½ hours. Maintain a dome temp no higher than 250. HTH note: How many quarts is a 12 Dutch oven? 8 Quarts

Clay Q

Thanks Ron!  Building shoe racks for closet door.  Tired of digging out my shoes from the floor.  Sold a large egg to a buddy, now down to 4 eggs.   

RRP

Clay Q said:

Thanks Ron!  Building shoe racks for closet door.  Tired of digging out my shoes from the floor.  Sold a large egg to a buddy, now down to 4 eggs.   

LOL…I’m sure your design of said shoe racks will put even the best craftsman’s ideas to shame much less YOUR workmanship to boot! You da man!

Clay Q

Loco_engr, yup there it is the recipe.  My advice to anyone is go ahead and simplify or change rub if you have a preference because it's almost like smokin a pork butt only using chuck roast other than beef goes into the plateau around 150 degrees where pork goes in around 160.  This last cook I cut the fat and connective tissue out of the big chuck ahead of smoking.    

4TheGrillOfIt

Outstanding!  I need to try this.  Well done on the blood donation.   As someone who has had blood transfusions I can tell you it is so important and appreciated.

Canugghead

Good seeing you around Clay, great story. It has been on my to do list but decent chuck roasts (we call blade roasts) are harder to find and pricier than brisket here ☹️

Fayborg

Thank you Clay for your recipe.  My family and friends love it.  I have made it several times. 

The Cen-Tex Smoker

Old school. Love it. Nice to see you post. I stole your technique to make chuckle barbacoa many years ago. We still make it all the time. 

BeerMike

That is a great story Clay.  I’ve been using your pulled beef recipe for years.  Everyone just loves the flavors.  I add half of a diced granny smith apple. Someone on the forum suggested this, and I like it.  

Cheers!