Question for Clay's Pulled Beef recipe

jake42

Hey Clay or anyone who can help. I'm looking to give that recipe a try this weekend. It says three chuck roasts. About how many pounds of meat are you talking about. Also, if you are using the v-rack and drip pan how do you get three roast on. Could I just use the method that I do pulled pork in that stage. (extended grate with platesetter and drip pan, roast side by side)
Thanks for any help that can be provided. It looks like a great recipe and I'm looking forward to trying it. The wife does'nt eat pork so I'm looking to accomodate her with this.
Thanks again!!!

Clay Q

<p />jake42,
I just made pulled beef BBQ over the weekend, it's great.[p]Three chuck roasts usually average out 7-9 pounds total. Thick cut will get you more. Regardless, the recipe method stays about the same.[p]Sure, the roasts can be on the grid over drip pan.[p]Buy the best 'choice' chuck roast you can find, boneless.[p]In stage two, do not cover tightly or the meat will cook to fast in steam and you will shoot past the plateau. On the other hand if the meat is stalled and not moving with internal temps; give the egg a bump to 300 dome. [p]When I pull the meat I remove remaining fat and gristle also. Then back in the pot with a favorite sauce. [p]Have fun, good luck. Your in for a treat.
Clay










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jake42

ClayQ,
Thanks.
Lookin' forward to this weekend. I will post the pictorial.
One more question. When you put the pot on the Egg did you leave the platesetter in the same position or did you turn the legs down? Sorry for all the questions but this looks like a great recipe and i want to get it right.
Thanks again.

Clay Q

jake42,
Plate setter in same position. I move it using leather gloves to add smokin wood then put it back, so it's in the same position for the whole cook.
No problem helping out, ask away![p]The tricky part is stage two; going threw the plateau. You'll be starting out in this stage with the meat having cooled down from around 160 from the first stage to around 150 internal. Going from 150 and into the plateau the meat will slowly get up to 170 then start to move faster to 180. From there it moves along easy enough to 200-215. I check with a fork twist for pullability. This stage takes anywheres from 3-5 hours depending on amount of meat and dome temp. Regulate the temp as you see fit so the meat crawls from 150 to 180. Some steam is good, to much will push the internal temp too fast. The cup of maple syrup/water provides enough moisture to keep things moist during this stage. Make sure the lid is not on tight and you can also remove the lid for more bark as long as the liquid does not completley evaporate from the bottom of the pot.
Clay