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Pulled Beef ??

edited 1:55PM in EggHead Forum
I Was a web page about pulled beef. I suggested to cook a chuck roast low and slow to an internal temp of 200. Is this for real? well done beef is 180 internal. Won't this be burned to crisp at 200 degrees. Or is this whole idea of pulled beef an elabrote hoax ? I'd like to try it but I'm somewhat sceptical. Comments please.


  • Stebo,
    The cut is "chuck roll" cook as you would brisket, take it to 195 to 200 internal. I will foil at 170 to 175 internal.
    It will pull, the center may need to be chopped. It very good and gives a much bigger yeild than brisket. Pulled beef sandwiches are great eating.

  • JoderJoder Posts: 57
    I second Jim's opinion. I've done the same. I didn't foil it. Cooked it to 195. It was a Chuck Roll. Pulled it. Made sandwiches. It was excellent.

  • JethroJethro Posts: 495
    Jim Minion,[p]Any ideas on cook time/pound for this?[p]Keep em Smokin,

  • WooDoggiesWooDoggies Posts: 2,390
    Stebo,[p]Another way to cook, as per Jim Minion's suggestion, is to smoke the chuck until it reaches 170 or so internal then transfer the cut to a dutch oven with a little liquid.
    Cover and cook low until the meat starts to fall apart. Remove the meat and reduce the liquid using a touch of thickener if you like.
    Chop the meat, pour the reduced stock/gravy over the beef and mix.
    Serve hot on white buns..... good stuff![p]John

  • Have done many, about an hour per pound at approx 225.
  • Jethro,
    I have only done about 7 of them (all within the last few weeks) but I agree with duck. Figger about an hour per pound. Keep in mind that these dudes are around 20 lbs each though.[p]Matt.

  • GfwGfw Posts: 1,598
    <p />Stebo, pulled beef - really good! Check out the link and the link at the bottom of the first link.

    [ul][li]Pulled Beef[/ul]
  • WooDoggies,
    Great Idea, will have try this one.

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