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Pulled Beef
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BoneDaddy's
Posts: 257
I was going to do a pulled beef this weekend. I saw Clay's recipe, but was wondering how it would turn out just using a simple pulled pork concept.
Set the egg to 225, let it run for 8 or 9 hours till internal hits 190, set it in the cooler then pull.
may put some bacon on top.
thoughts?
Set the egg to 225, let it run for 8 or 9 hours till internal hits 190, set it in the cooler then pull.
may put some bacon on top.
thoughts?
Bone Daddy's Competition BBQ & Catering
Comments
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The honest answer is that I do not know...
That said, I suspect that it has a lot to do with the cut of meat. Most beef does not have the fat and connective tissue that the standard cuts of pork have, so would not end up so tender, juicy and easy to pull.
It is PDG when you give it some smoke and then basically braise it!!!! -
It could work depending on the cut of beef you are using. Leaner beef will cook faster and not be as good cooked to 190
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its a very similar cook but there are a couple differences. you really want to foil it when the internal reaches 180/185 and add just a little liquid like seltzer and or a vinegar based carolina sauce. dont put much liquid in there at all or it will come out like potroast, see my potless potroast post from yesterday. the othe difference is that the internal temp for pulling is around 210 plus or minus, go by feel. i use a chuck eye roast maybe 7 or more pounds cut from the chuck roll
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=224650&catid=1fukahwee maineyou can lead a fish to water but you can not make him drink it -
I actually do it exactly as you're suggesting... I marinate in coke and jack over night... then do same as pork butt. I use a nicely marbled chuck roast... wrap and then shred... I don't use a sauce other than garnish...
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heres a writeup i did a few years back, it really takes to the foil stage and higher internal temps
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=103156&catid=1fukahwee maineyou can lead a fish to water but you can not make him drink it -
I'll have to try again with a marinade. So far I've only done it with rubs, and without a foil or D.O. period, chucks have either been too dry, or too tough at the end.
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Here is an older post on pulled beef from chuck roasts.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=109749&catid=1
Dipstick -
I do Clay's and highly recommend it.
Walt -
I may do both the beef and pork at the same time just in case the beef fails!
Thanks everyone...I will try to post pics when it is doneBone Daddy's Competition BBQ & Catering -
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Yes, keep that in mind, they are two different animals. (I made a funny). Don't try to start and stop at the same time. Just emphasizing what CW said.
Walt -
So if each piece was 7.5lbs, what would the beef and pork time differential be?Bone Daddy's Competition BBQ & Catering
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If one train leaves Chicago at 6am and travels 57 mph and a second train leaves Manhattan and travels 63 mph, in what city will the beef be ready to serve? :woohoo:
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You are thinking too much.. It is all going to depend on the amount of fat, connective tissue and bone in each cut. That 7.5 lbs piece of beef will be right expensive.
They will be done when they are done. -
good point...enough research...I'm just going to cook :-)Bone Daddy's Competition BBQ & Catering
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