Pulled Beef - Cow Lick Style

QBabe

Tried my hand at a pulled beef on Sunday, and for good measure, threw on a butt roast too! Why not, with the cooker all fired up already![p]Followed GFW's method but used Dizzy Pig Cow Lick Rub...spiced it up on Friday, then vaccuum sealed it with my foodsaver and put back in the fridge. For the 4 lb roast, I estimated it would be done in about 8 hours, using the 2 hrs/lb to reach internal of 200°. Got the dome temp stabalized at about 250°, put the roasts on at 6 am Sunday and kicked back to watch. As it turned out, the chuck roast was done by 1pm, so I pulled it off and wrapped up in foil, added a little beef broth to it and put it into a cooler wrapped in some towels 'til hubby got home and then around 3pm pulled it and had a snack. WOW! The Cow Lick Rub gave it an awesome flavor....really GOOD! Only complaint I had was that it was a little drier than I would have liked...don't know if that was because it "rested" in the cooler so long before I pulled it, or if I should have wrapped it in foil for part of the cook.....[p]The pulled pork turned out spectacular as well, tho' the 6.5 lb roast took about 13 hrs (but was expected)...used Elder Ward's recipe and I think it turned out even better than the last one I did.[p]Used some hickory and cherry wood for the smoking. Been having some really good lunches this week! [p]Too bad my pictures were out of focus, or I'd be able to share with y'all...'course maybe it was the consumption of Shiraz that contributed, but I'm not admitting to anything....heee!

PG

QBabe, What cut of meat did you use? I use top round roast for making pit beef samiches and would love to try a pulled one....Thanks..Page

Gfw

<p />PG, try a chuck roast - the one in the picture is called an English Cut... GOOD STUFF!

[ul][li]Pulled Beef[/ul]

Zeke

QBabe,
I've done a couple of pit beefs and the first was also slightly on the dry side at 250°. All the store bought meat here is trimmed very lean, thus no fat and not much flavor. My last beef was bought at the butcher shop and I asked that a good layer of the fat not be trimmed. This time, the beef remained moist and most of the fat ended up in the drip pan. This worked for me.

PG

Gfw,Thanks...that looks wonderfull...will give it a try soon.....Page

Fireball

Gfw,
Gfw is so right the English Cut Chuck Roast makes some great Pulled Beef. All you need to add is some Baked Beans.
Fireball

QBabe

PG,[p]I used a chuck roast, but mine didn't mention "English Cut" on the label. I got it in a 2 pack from Sams Club. That Cow Lick Steak Rub really did wonderful things to the beef....[p]QBabe
:~)

QBabe

Zeke,[p]Thanks for the tip....it did seem kind of light on fat, but having never done one before, didn't really know what it was supposed to look like....[p]QBabe
:~)[p]

nikkig

QBabe,
We just did our first pulled beef Monday using chuck roast. We pulled it off at 200, and put it in a cooler for a couple hours. Ours had a good flavor (used Gilded Splinters and hickory wood for smoke), but we also thought it was a bit on the dry side. I think I will stick to pulled pork and briskets.[p]~nikki

QBabe

nikkig,[p]I think I'll try it again, but will see if the butcher at my corner grocery can get me a better cut (i.e. less trimming of fat) and see how it fares, like Zeke suggested. [p]Another thought I just had when you mentioned pork and briskets...in the thread above, Chuck posted a pic of pork on a raised grid and brisket underneath, bathing in the drippings from the pork...wonder what that would do to a chuck for pulled beef? [p]QBabe
:~)[p]

QBabe

Gfw,[p]Do you know what makes it an "English Cut"?[p]QBabe
:~)

Mop

QBabe, its lazy as hell and complains a lot![p]Mop
[/b]

Gfw

QBabe, no idea - that's just what it was labeled.

Unknown

QBabe,[p]Thanks, sounds great!