Pulled Beef Success! Thanks for the help

Kinger

Thanks to Lawn Ranger, Old Dave, Thirdeye, ClayQ and BillT![p]I did my experiment with pulled beef today without using a Dutch Oven. I applied some kosher salt and Cow Lick last night and let it sit in the fridge over night. Got up at 5:45a and built the fire and then put on a thin coat of yellow mustard followed by a little more cow lick (guess I should thank Chris and DP also). Let the guru get the egg stable at 230 and put the roast directly on the cooking grid over the inverted plate setter and drip pan around 6:30. We left the house for soccer games with the kids for a few hours. Made it home for lunch around 11:45 and the roast was around 150 so I double foiled it and put about a cup of beef broth into the foil before sealing it up. We had more soccer to go so I put the guru into ramp mode and left it to do its thing. I think that all of the fluid in the foil kept it from getting to my target temp of 200 so I pierced the foil to let the fluid run into the drip pan and raised the temp to 275 for the last hour. At 7p I took it off the grill and it was around 180 degrees. It pulled very easily and was really juicy. I grilled some sesame seed buns on the stove top and put a little bit of Gates BBQ sauce on the sandwiches and they rocked. Thanks again for all the help. With all of the running around I did not get any pics sorry.[p]JNK