Pulled beef without a Dutch Oven?????

Kinger

I picked up a chuck roast to experiment with on Sunday. I do not have a dutch oven and was thinking of cooking it just like I would do pulled pork. Coat in mustard and Cow Lick and then on the egg at 225-250 until it is 190 degrees over the platesetter with a drip pan filled with beer. Do you all have any input or experience cooking chuck roast without the dutch oven step??[p]JNK

Lawn Ranger

<p />JNK,
I bought a simple, enameled pan. I think it's critical for the success. I'd sure follow ClayQ's recipe.[p]Good luck.[p]Mike

thirdeye

JNK,[p]I like Old Dave's foil technique and have used it often with excellent results. ClayQ's technique of adding bacon and using maple syrup leave a nice flavor footprint too. Here is a link to a previous post where they both share some ideas.[p]~thirdeye~

[ul][li]Old Dave Pit Beef[/ul]

Unknown

thirdeye,[p]Thanks for putting that location up as I looked for it and couldn't find it. Sure can't beat a pulled beef sammich with a cold beer.[p][p]We also use a lot of it in beef salad and have some in the fridge at the present time. [p]Dave

thirdeye

<p />Old Dave,[p]I use it for a variety of dishes too. One of my favorites the Tex-Mex version of Machaca, which I like in a Mexican omlet or breakfast burrito (also good for enchiladas, chimi's etc) Check out Big Dave's Machaca in the link below. It is easily modified to your cooking technique.[p]BTW, I will be posting a Machaca page soon on my cookin' site using inspirations from the "Old Dave" and the "Big Dave" techniques.[p]Happy Trails
~thirdeye~

[ul][li]Machaca[/ul]

BillT

JNK,[p]I have been using "old Dave's" technique since I bought my egg on 9-11-01. Instead of putting the foil wrapped meat (I use the same technique for pork and beef) back in the egg, I put it in the oven, on a cookie sheet with sides, at 350. I think the oven is cheaper to run and perhaps more steady on the temp. I usually use apple cider for pork and beef but have also use dark beer with the beef. I put in about 1/3 cup per 5 pound +/- piece of meat.[p]The key advantage I have found with this technique is that you can start a pulled meat first thing in the morning and eat it that night. I have found that the dough hook on my Kitchen Aid mixer "pulls" the meat about as good as you can and does it well with the meat hot. Therefore, I allow 1/2 hour for pulling, 1/2 hour for standing and trimming meat, about 2 hours in the oven and the rest of the time on the grill. I am not worried about a long cook and can open the grill to add more chips to keep the smoke flavor more intense.[p]I usually do 35-40 pounds of meat on a large grill with a secondary raise rack. Then my Foodsaver packages the meat for easy heat-up and eating. Today I will be serving pulled pork for a quick lunch and will only defrost the pork and heat in microwave. Prep time of about 1/2 hour and no mess.[p]Hope this helps and good luck.[p]BillT

thirdeye

BillT,[p]Good tip on the dough hook for volumes of beef. It most likely would increase my yield since I have to field test so much while manually shreading [p]I'm not the baker in the family but I do get a lot of use out of the meat grinder attachment on the KitchenAid.[p]~thirdeye~

Lawn Ranger

JNK,
Well the below posts just show me how much I don't know. I didn't ever try Old Dave's recipe, but if he did it....it's got to be good. Gives me something new to try.[p]Mike

thirdeye

LawnRanger,[p]Another outstanding picture. I would like to post it on my cookin' site on the upcomming beef page, if you have no objections. Let me know one way or the other either, here or my e-mail is listed on the .net page.[p]Below is a link to check out.[p]~thirdeye~

[ul][li]Click Me[/ul]

Unknown

JNK,[p]I've used Old Dave's recipe for about 1 1/2 yr and the family loves it, even more than pulled pork. In fact, I use foil for pulled pork too now. I find the major advantage of foiling is the leftover juices (I use apple juice, little honey and brown sugar) are placed back into the meat after the fat is removed. I tend to find both meats can be dry 20 minutes or so after after pulling. [p]Howard