Pulled Beef

Have cooked it this way numerous times also peppered stout beef if you like peppers and onions. Both are really good!

Crazy good eats. 

Take a 2-3lb chuckie and liberally rub it your choice of seasonings.  I prefer salt and heavy pepper.  Cook indirect at 275ish until it hits 160 or so.  Doesn’t have to be exact.  Then put in a pan with a cup of preheated beef stock and worcestershire sauce and cover it tightly.  Bag on the egg at 350ish until tender.  Usually around 210-212° IT. 

BTW - I use Oak for smoke 

I highly recommend as well. I think some have cooked straight through like a butt, but I wrap with some liquid to braise when it hits 165 degrees or so. Be aware that your finish temp will be much higher than with pork, often up to 215 degrees. It's ready when it probes like butter.

Mattman3969 said:

Crazy good eats. 

Take a 2-3lb chuckie and liberally rub it your choice of seasonings.  I prefer salt and heavy pepper.  Cook indirect at 275ish until it hits 160 or so.  Doesn’t have to be exact.  Then put in a pan with a cup of preheated beef stock and worcestershire sauce and cover it tightly.  Bag on the egg at 350ish until tender.  Usually around 210-212° IT. 

BTW - I use Oak for smoke 

About how long of a cook is this? 4ish hours? 

lousubcap said:

I'm not @Mattman3969 - and don't have any cooking skills within an order of magnitude of the groceries he cranks out, but with around 250*F on the dome I figure around a total of 7 hours-5 hours to 160*F then in the pool for another 2 or so til it easily pulls.  FWIW-

That's quite a bit longer than I would have thought for 2-3 lbs... Glad I asked. 

This pepper stout beef recipe is really, really good. I've done it a few times and it never fails to impress, just give yourself plenty of time because both cooks took about an hour longer than advertised. One of my favs.

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

GrillSgt said:

You do realize that it's Friday don't you?

3 people having sex is a threesome, 2 people is a twosome, call me handsome.

Handsome...u pull in yer beef?

Srf_in_Dfw said:

This pepper stout beef recipe is really, really good. I've done it a few times and it never fails to impress, just give yourself plenty of time because both cooks took about an hour longer than advertised. One of my favs.

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

One of my favorites.

In the shopping malls, in the high school halls... conform or be cast out.

@Mattman3969 Thx for your recipe, I just followed yours and tonight's meal was AWESOME!