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First Pulled Beef

Theophan
Theophan Posts: 2,654
in EggHead Forum
Not sure why I've never tried this before, been wanting to for years, but I finally smoked and pulled a chuck roast, and it was delicious!  I followed "Clay's Pulled Beef," though I didn't pay much attention to whether I had the same amount of chuck that he called for, and I doubt that I did -- I had one pretty large chuck roast (you can see that it's close to the edges of the Medium's grate), not 3 roasts.  But I would have thought I'd have wound up with too much liquid, and when I poured out the liquid after braising, there was almost nothing but fat in the pan with the meat.  I wound up adding more water.  Anyway, it was really good.  Here it is just after putting it on and after smoking it to about 170°:



Here it is beginning the braising part, before I put the lid on.


Here it is taken out of the dutch oven and before pulling.


And the finished product.

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Comments

  • bgebrent
    bgebrent Posts: 19,636
    A legit cook for sure!  Looks awesome brother!  Great color.
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    Pulled beef is great! Don't wait so long for the next one. Beautiful cook. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • GregW
    GregW Posts: 2,678
    I'm impressed. I've seen talk of using a chuck roast, but I always dismissed it as a good choice for the egg.
    Your's appears to be very moist.
    I plan to try one soon. Maybe this weekend.

    Good job.
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  • TideEggHead
    TideEggHead Posts: 1,345
    Top notch! Looks delicious!
    LBGE
    AL
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,618
    That looks awesome. Great pics. Thanks for sharing. 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • johnkitchens
    johnkitchens Posts: 5,234
    Pulled  beef is wonderful! 

    Louisville, GA - 2 Large BGE's
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  • Meeeshigan22
    Meeeshigan22 Posts: 306
    Tough to beat.
    Highland, MI

    L BGE, Primo, and a KJ Jr
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  • tikigriller
    tikigriller Posts: 1,389
    Wowza
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Theophan
    Theophan Posts: 2,654
    Many thanks for the kind words!  I really liked this, definitely will do it again.

    I think I'm going to try some variations on it a few times, and see what I might like even better.  I happened to have some Blues Hog sauce in the fridge, so that's what I used, and it was delicious, but I think a less sweet, more tangy sauce might have been even better.  I have a few home-made sauce recipes that I like, and I think next time I may use one of them instead.  I also liked how @NonaScott described how she did one a while back, and may try that.  I've even wondered about doing a variation on the "Mississippi Roast" that was viral for a while.  But my wife and I both enjoyed this very much as it was.

    Thanks again!
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looks great!  In case you haven't seen it, this one is definitely worth trying:

    Pepper Stout Beef

    With some good horseradish sauce on a crusty roll this is one of my all time favorite sammiches. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • johnkitchens
    johnkitchens Posts: 5,234
    SmokeyPitt said:
    Looks great!  In case you haven't seen it, this one is definitely worth trying:

    Pepper Stout Beef

    With some good horseradish sauce on a crusty roll this is one of my all time favorite sammiches. 
    That is the one that I did. I added mushrooms. If I had dropped my plate I would have licked the floor. It was that good! 

    Louisville, GA - 2 Large BGE's
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  • Gunnar
    Gunnar Posts: 2,307
    And the Au Jus version...chuck roast is the perfect vehicle for this cook....good looking bark on yours.
    LBGE      Katy (Houston) TX
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  • Theophan
    Theophan Posts: 2,654
    SmokeyPitt said:
    Looks great!  In case you haven't seen it, this one is definitely worth trying:

    Pepper Stout Beef

    With some good horseradish sauce on a crusty roll this is one of my all time favorite sammiches. 
    That sounds great!  I'll try it one of these days, thanks!
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    And the next
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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks good.  It must be Friday.
    ______________________________________________
    I love lamp..
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  • WeberWho
    WeberWho Posts: 11,311
    Nicely done! Clay is a good egghead. His wife is also a good egg
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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