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Pulled Beef in a Blizzard
Kempy
Posts: 188
Taking my first crack at pulled beef today in blizzard like conditions. Should be fun. I'm trying Clay's method of making them from the Dizzy Pig website. The chuck roast went on at 8:45 a.m. central time. Should be done in time for supper. I will update throughout the cook.
Comments
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I like that setup idea with the aluminum pan for pulled beef.
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About 3 hours in. IT is at 125F.
As the beef was cooking, I decided to squeeze some lunch on the egg. I decided to go with jalapeno and cheddar brats. Turned out delicious.
I will update later. Off to fire up the snowblower.
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It appears I've hit the plateau. IT stuck at 139F. It's been stuck there for a while. I must remember, patience is a virtue.
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I am only on my fifth "pulled beef" meal, but beef doesn't cook near as predictable as pork and a whole lot longer to hit target pulling temperature???
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This is my first attempt and definately a learning experience. I didn't even consider that it would hit a stall. Glad I've gave my plenty of time to play with. I think I'm out of the first stall, up to 143F. After the first stall I poked around the internet and discovered that a chuck roast can have multiple stalls. It will interesting to see if it happens again.Charlie tuna said:I am only on my fifth "pulled beef" meal, but beef doesn't cook near as predictable as pork and a whole lot longer to hit target pulling temperature???
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I didn't realize this fact at all -- no wonder it takes so long!! I had one that stalled for two hours to gain ten degrees??? But it was well worth the wait !!
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I did the pan as well.., to big for any of my DO..,
Little less clean up as well.
Glad to see cooking during the storm!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Meat stall is another term for time to drink more.Green egg, dead animal and alcohol. The "Boro".. TN
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REALLY --- i'm gonna be cookin more BEEF !!
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Cooking in the storm has proved a little interesting. I've been able to keep my temps right around 250. A couple of times, it started creeping up on me a bit, but nothing extreme. I've had to make a couple of small adjustments to the vents to lower the temp. Right now its 260F at grate. Might have to adjust again if it creeps up more.hapster said:I did the pan as well.., to big for any of my DO.., Little less clean up as well. Glad to see cooking during the storm!
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I was thinking the same thing. Only problem is 2:00 is probably a little early. Maybe once I hit 160F, foil and place back on, I will have to enjoy a beverage. Only 15F to go!henapple said:Meat stall is another term for time to drink more.
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Sounds to me that your probe is off by about 15 or twenty degrees!!
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+1 I say have a drink and write yourself a note to check you thermo calibrations tomorrow.Charlie tuna said:Sounds to me that your probe is off by about 15 or twenty degrees!!
:((MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I feel like @charlie_tuna and @hapster are sitting on one shoulder like this >:) but for some reason I can't find the little angle emoticon for the other shoulder. Must. Resist. For. 13F. More.
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Sorry Kempy but I gotta go on the devil's side of the argument. Love that pulled beef though.
>:)I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
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That's a picture of a cook in order...
Nicely played.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
It took me a minute to figure out what that handle-looking thingie was on your beverage top...Kempy said:I guess you guys win. Wait, maybe everybody wins.:-/___________Bad puns. That’s how eye roll.
Ogden, UT
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Love my Tervis. Keeps your beverage of choice nice and cold. And that top is still proof when closed. You know, just in case the glass gets filled and emptied a few too many times and you knock it over.Botch said:It took me a minute to figure out what that handle-looking thingie was on your beverage top...:-/
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No, I was looking at the woodwork in your entryway, in the background, thought it was part of the cup!
![:\](https://eggheadforum.com/plugins/emojiextender/emoji/yahoo/confused.gif ":\")
"> ___________Bad puns. That’s how eye roll.
Ogden, UT
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ahh. Not a big fan of that thing. It does provide a place for SWMBO to put some of her plants.Botch said:No, I was looking at the woodwork in your entryway, in the background, thought it was part of the cup!">
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Finally got the IT up to 160 so I pulled to foil and apply water and maple syrup. This is truly a weird piece of roast. The top half is definately cooking way faster than the bottom half. Feels like the top half is nearly ready to pull. I'm flipping it upside down for the second part of the cook. Anyways, here are some updated photos.
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Finally finished it. About 11 hours on the grill. Ended up cranking up the heat to 325F for the last 2 hours. I decided to not do the last step in Clay's recipe. Instead, I intend on vacuum sealing about 1/2 of it for later. I think with that 1/2 I will heat it up in sauce on the BGE. Turned out very tender and tastes great. (I have to admit, I only had 1 sandwich because the cook took much longer than anticipated so I ate a left over brat for supper.) Anyways, here are some pix of the final product.
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well done. A cook I will have to try sometime.-------------------------------------------------------------------------Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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