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Pulled Beef Sliders
DMW
Posts: 13,836
Started with a 3.5# chuckie this morning
Around 155* IT, I dropped it in the pan and foiled. About 2.5 hours after that, it was around 210*-215* and probing nicely.
Pulled it and back in the pan with some sauce and skimmed pan juices.
Ready to eat about an hour later.
On a slider potato roll with white onions and dill pickles.
That was my first...
I've been itching to make pulled beef again, this did not disappoint.
Around 155* IT, I dropped it in the pan and foiled. About 2.5 hours after that, it was around 210*-215* and probing nicely.
Pulled it and back in the pan with some sauce and skimmed pan juices.
Ready to eat about an hour later.
On a slider potato roll with white onions and dill pickles.
That was my first...
I've been itching to make pulled beef again, this did not disappoint.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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One of my favorites. Yum!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Yep. I'd eat that!I'm in Fredericksburg, VA, and I have an XL and a medium.
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Oh my!!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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Looks fantastic. Other than the drippings, what sauce did you use for the braise?Stillwater, MN
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Nice @DMW !!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thanks. I started out with water in the pan. I didn't add anything else when I panned the chuckie for the braise. After I pulled the meat and put it back in the pan, I drizzled some of the skimmed pan juice and then mixed in some Jim Beam Bold 'N' Spicy BBQ sauce.StillH2OEgger said:Looks fantastic. Other than the drippings, what sauce did you use for the braise?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Looks good @DMW . I could crush a whole bunch of those.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
A slice of sharp white cheddar would make that amazing in my mind. Great looking Sammie @dmw.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
That's what I'm talkin bout. Love the toppings too. Don't need much else.
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My only advice and this is not a request: horseradish!!
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My recent culinary decisions have not been kind to my waistline...bgebrent said:You better be fat!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
A dash of creamy horseradish sauce would be killer.
Nicely done sir!Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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I'd smash that.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Very, very, nice. You nailed it!
Louisville, GA - 2 Large BGE's -
I am looking at doing my first chuckie today. Pound for pound will it cook slower, faster, or about the same as a pork butt?
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I just went back and checked the time stamp of my photos. I started at 7:20AM, pulled it and put in back in the pan with sauce and pan juice at 4:00PM, served at 5:00PM. This was 3.5lb, ran around 250* when the chuckie was naked, bumped temps up to 300* or so during the braise. I usually figure 8-10 hours for a chuckie this size. I have a monster 9.5# in the freezer. On those I usually go overnight like I do for a butt.kjs said:I am looking at doing my first chuckie today. Pound for pound will it cook slower, faster, or about the same as a pork butt?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Thanks! @DMW
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I need to up my pulled beef game. I have never got it to the texture and tenderness of pulled pork.
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Nice looking cook. I hope to try cooking one soon.
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