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Clay's Pulled Beef

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Wahooegger
Wahooegger Posts: 95
edited November -1 in EggHead Forum
Add me to the list of fans of Clay's pulled beef. I followed the directions to a "T" (the Egg performed like a champ) and the taste and tenderness were wonderful (I used the "wild boar soul" BBQ sauce recipe - absolutely addictive). My only question is why mine didn't "pull"? I hit all the right temperatures but when I took it off I ended up having to chop it up. I'd really like to be able to get the texture right becauase everything else about this cook was great. By the way, the guava I received last week added a great flavor. Thanks to the Kemps. [p]
33 days until college football, and one more great reason to fill the neighborhood with smoke![p]Wahooegger
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  • Bigfoot
    Bigfoot Posts: 154
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    Hey Wahooegger,
    Are you sure you let it go long enough? Did you try the old "fork test"? Really - that is the best test! I am glad it was yummy - this just gives you cause to try again real soon!
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  • Wahooegger
    Wahooegger Posts: 95
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    Bigfoot,
    You're absolutely right, this one's a keeper. I cooked it to 215 internal, but no, I didn't do the fork test. Is it possible that I should have left it even longer?
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  • badbruce
    badbruce Posts: 353
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    Greetings Wahooegger,
    Brother could you spare a link for an egger?
    Cheers,
    bruce

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  • RRP
    RRP Posts: 25,898
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    badbruce,
    here you go - it is a winner!!!
    [ul][li]Clay's pulled beef recipe[/ul]
    Re-gasketing America one yard at a time.
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  • RRP
    RRP Posts: 25,898
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    IMG_0436.jpg
    <p />Wahooegger,
    I probably have been the most vocal cheerleader praising Clay for his beef recipe - What is further unique is that I too am a huge fan of the Wild Boar sauce and like the recipe says - and I have tried it - it's even good on ice cream!!! One other twist that Clay didn't list in the recipe, but was in his original thread was to add a diced apple in stage two. For the last three times I have made this I have used a Golden Delicious apple and once all said and done the apple only becomes a secret taste kicker.[p]PS I even went so far as to buy a 6 qt Lodge Camp Stove style Dutch oven specifically for this recipe! Why? cauz Clay said that was the best vessel and since he gave us a great pulled beef recipe I figured why question his recommendation!!!
    Re-gasketing America one yard at a time.
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  • Wahooegger
    Wahooegger Posts: 95
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    RRP,
    It will come as no surprise to you that I bought the exact same dutch oven just last week! Have you consistently pulled the meat at 215 or used the "fork twist" to test it? I've also found that the sauce is even better if you reduce the amount of water by 1 cup. I truly think it's the best I've had. I'll give the apple a try, sounds promising.[p]
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  • Wahooegger
    Wahooegger Posts: 95
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    badbruce,
    I see RRP beat me to it. Enjoy. In my humble opinion, Clay's a genius.
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    RRP,
    Exquisitely well stated. Were you an English teacher?[p]LR
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  • Clay Q
    Clay Q Posts: 4,486
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    Wahooegger,
    I'm humbled by everyone's comments. Especially Ron's. Thanks big time!
    Wahooegger- I don't know why your beef did not pull but try this again. I buy prime chuck roasts at least 2" thick. Look for good marbling of fat in the meat. A lean roast is tuff to pull. Don't worry about the extra fat because it's easy to remove and discard when pulling.
    The only other thing I can think of is if you have 10# of chuck roast you can go 300 dome in stage two in order to get all that meat to 215 internal in a reasonable amount of time. Again, thanks and good luck.
    Clay [p]
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  • RRP
    RRP Posts: 25,898
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    Lawn Ranger,
    LOL - no, but after being married to one now for nearly 39 years I guess I learned how to write and speak and get "things right" with practice!
    Re-gasketing America one yard at a time.
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  • RRP
    RRP Posts: 25,898
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    Wahooegger,
    I too will try your "1 cup less" but OTOH I only use bottled water vs tap water...
    Re-gasketing America one yard at a time.
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  • fishlessman
    fishlessman Posts: 32,776
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    Wahooegger,
    ive had consistently good results from a chuck roast cut from the center of the chuck roll. different cuts may have different results. the plataue can be much lower than expected also. you dont want to rush it, ive seen the meat plataue below 140. i havent tried my dutch oven yet, however i foil at about 175. i use selter water and some bbq sauce at this stage, seltzer acts as a mild tenderizer and doesnt affect the flavor.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Wahooegger
    Wahooegger Posts: 95
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    fishlessman,
    That sounds promising. Looks like I need to have a conversation with the butcher.
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