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Pulled Beef

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F3DAWG
F3DAWG Posts: 98
in Beef
My wife and I are going to see our daughter and her friends next weekend at Clemson before exams start. One of her friends doesn't eat pork, so I decided to make pulled beef today to take with us next weekend. I used a 9 lbs chuck roast. Cooked it just like a butt, but pulled it when it passed the toothpick test. 

We had to sample it to make sure it was right before putting it in the freezer for next weekend. Pulled beef sliders with slaw and pickled onions on King Hawaiian rolls.  I will definitely be making pulled beef again in the near future. 


Summerville, SC
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
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    Pulled beef for the win.  Yours looks real good!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    Looks great!!  I've been wanting to do a clod along one of my big pork cooks soon.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    That looks great... and I’m going to try that
    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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  • StillH2OEgger
    StillH2OEgger Posts: 3,746
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    Looks like a winner, for sure.
    Stillwater, MN
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  • lousubcap
    lousubcap Posts: 32,337
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    That's a manly chuckie right there.  Way to bring it home.  Congrats.
    BTW- you could enjoy all week and just save a few ounces for the starving students.  =)  They would inhale any home-cooked groceries.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Dyal_SC
    Dyal_SC Posts: 6,052
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    Looks terrific @F3DAWG!
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  • unoriginalusername
    unoriginalusername Posts: 1,063
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    Not sure if you can hear my slow clap through the interwebs .... but rest assured it’s happening 
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  • Theophan
    Theophan Posts: 2,654
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    Looks fantastic!  I've made pulled beef a number of times, but it's always been with a combination of dry smoking, like a pork butt, but then also a braise with some sort of liquid, as in the Pepper Stout Beef recipe, "Clay's Pulled Beef," and one @NonaScott came up with.  I don't think it ever occurred to me to just smoke it like a pork butt and not braise it at all.  It sounds really good!  Don't know why it never occurred to me.  I may have to try it.  Great job!
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  • smbishop
    smbishop Posts: 3,053
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    Looks fantastic!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • SuperCooper
    SuperCooper Posts: 77
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    What internal temp do you cook it to for it to pull if you smoke it like a butt?
    Greenville, SC Large BGE est. December 2013
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  • F3DAWG
    F3DAWG Posts: 98
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    SuperCooper said:
    What internal temp do you cook it to for it to pull if you smoke it like a butt?
    I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.
    Summerville, SC
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  • lousubcap
    lousubcap Posts: 32,337
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    @F3DAWG - Way to embrace the toothpick.  That test is a sure fire way to find the finish-line for many cooks and it really excels with rib cooks.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,746
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    F3DAWG said:
    I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.
    Do you know what the temp was when you finally reached the warm butter status with the toothpick?
    Stillwater, MN
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  • DMW
    DMW Posts: 13,832
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    StillH2OEgger said:
    F3DAWG said:
    I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.
    Do you know what the temp was when you finally reached the warm butter status with the toothpick?
    I wasn't there, but in my experience it's usually around 215*.
    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
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  • F3DAWG
    F3DAWG Posts: 98
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    StillH2OEgger said:
    F3DAWG said:
    I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.
    Do you know what the temp was when you finally reached the warm butter status with the toothpick?
    @DMW is spot on.
    Summerville, SC
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  • JohnInCarolina
    JohnInCarolina Posts: 30,945
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    One of many cooks I’ve yet to try.  I think your post might just accelerate my attempt.  Looks awesome!
    "I've made a note never to piss you two off." - Stike
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  • CTMike
    CTMike Posts: 3,247
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    DMW said:
    StillH2OEgger said:
    F3DAWG said:
    I cooked it to 165 then wrapped it. Then cooked it to 195 before I started checking it with a toothpick. Pulled it when the toothpick felt like I was pushing it through warm butter.
    Do you know what the temp was when you finally reached the warm butter status with the toothpick?
    I wasn't there, but in my experience it's usually around 215*.
    You weren’t there because you were blind, bulletproof, and invisible at BBIII. Nice cook @f3dawg, I’ve done PSB many times but I’m going to have to try this. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • TideEggHead
    TideEggHead Posts: 1,338
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    Those sliders look delicious brother! I've done roast beef po boys with chuck roasts and they always turn out great!
    LBGE
    AL
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  • mlc2013
    mlc2013 Posts: 988
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    you had me at 9lb chuck roast

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Always good and your looks great!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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