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Pulled Beef Question
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jaydub58
Posts: 2,167
I was just wondering (please don't send the Egg Police to my house), about Clay Q's recent post on pulled beef. It looked fantastic, but got me thinking.....does anyone do beef chuck roast or such dry without the DO for pulling? Like a butt?
Any ideas or recipes?
Thanks
:huh:
Any ideas or recipes?
Thanks
:huh:
John in the Willamette Valley of Oregon
Comments
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for me pulled beef needs to be cooked dry with sauce added when serving, i get a potroast taste if i braise it last. bring to 180, wrap in foil, cook til it reaches 210/215, it falls apart, mix with sauce and serve on a bun. if you have a small chuck roast i think it needs to be done clays style, you want to do this with a 10 pound plus piece or it will probably dry out. brisket will pull as well if you bring the internal temps way up, chop it and burn some sauce into itfukahwee maineyou can lead a fish to water but you can not make him drink it
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I tried a couple of times, but without at least a period in foil, it dried too much before becoming pull-able. Removed for slicing, it was very good.
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this is how ive done it before, the seltzer is a tenderizer, the vinegar sauce ads some zip, go real light with the liquid, a couple tablespoons max or it turns into potroast, and kill it 210 internal
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=103156&catid=1fukahwee maineyou can lead a fish to water but you can not make him drink it -
Many thanks.....you guys have got me planning next weekend's menu!
:cheer: :cheer:John in the Willamette Valley of Oregon -
I've always done pulled beef EXACTLY like a Pork Butt. If anything different, I take it 5 degrees or so higher to finish (say 200-205). I don't foil or baste. Put it on and don't peak until the remote hits 200 degrees!
They come out every bit as moist as a pork butt.Packerland, Wisconsin -
Both of these two cooks will pull and one can be be done in the oven and one in a crock pot.
The dutch oven is nice but can be done in a pan.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=473938&catid=1
Can be done in the oven.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=953923&catid=1
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