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Last weekends Pulled Beef
Rick G
Posts: 185
On the grill
Five Hours Later
In the pot for what turned out to be four more hours
Shredded and sauced and back into the pot
The finished product two hours later
Sorry no pics of the beef on a bun
Many thanks to Clay for an awesome recipe!!!
Five Hours Later
In the pot for what turned out to be four more hours
Shredded and sauced and back into the pot
The finished product two hours later
Sorry no pics of the beef on a bun
Many thanks to Clay for an awesome recipe!!!
Comments
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Nice Looking Cook.
Hail! to the victors valiant
Hail! to the conqu'ring heroes
Hail! Hail! to Michigan,
The champions of the West!
GO BLUE!!! -
What cut of meat did you use for that? Looks awesome.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Yes please more info on the meat, temp., etc. I would love to try pulled beef. Only have done pork but would like to try beef. Thanks in advance for answering.
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A family favorite at my house.
Walt -
Probably my favorite "low & slow" meat. I use the chuck roast (a.k.a chuck roll, pot roast, etc.) It's basically the beef equivalent of the pork shoulder. Cook it the same way as you would a pork butt. I've tried other cheaper cuts, such as the beef arm roast, but there's not as much fat and doesn't pull nearly as nice.
Curious to see what cut Rick G used here.Packerland, Wisconsin -
What cut of beef did you use and can you share Clay's recipe?
Looks great. -
I used two chuck eye roasts...as for the recipe...http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=431
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Very good looking beef....excellent photographs too!
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