BBQ Pulled Beef - Any Tips?


 
S Wagner

S Wagner

TVWBB Member
Good afternoon folks. I'm considering doing a batch of bbq pulled beef on my 18.5" WSM this weekend, and was looking for some tips. I was thinking of smoking a large bone-in chuck roast the same way that I would a Boston butt (10-13 hours low 'n slow, unfoiled with a dry rub and a full water pan).

Would this method work for beef, or would I need to take a different approach. Any advice is greatly appreciated.

P.S. If anybody knows a good sauce recipe for pulled beef, please send it my way!
 
Thanks for the recipe, Jim! This may be the route I end up taking.

Tim, that chipotle mayo sounds awesome, and if I don't use it for this recipe, I definitely will for another!

I guess my question is, if I'm smoking a chuck roast, could I still get the same type of bark that I would on a pork shoulder? I know the fat content isn't quite as high, but there is usually pretty good deal of marbling, and I've seen some chuck roasts that have a bit of a fat cap.

My goal would be to get the roast to come out as closely to a pork butt as possible, (if possible). Any thoughts?
 
I am no expert by any means but....I have done chuck roasts (normally 3 to 4 pound roasts) pretty much exactly how you discribed your cook in your first post. My wife cannot eat pork so I have made pulled beef lots of times and it does come out very simular to pulled pork. I normally cook mine for about 4 hours then foil till it shreds. I am guessing no more than 8 or 9 hours....Comes out pretty tasty...

I also higly recommend the wolfe method as well....I did this for the superbowl this year and it was incredible!
 
I always foil chucks in the 160's for pulled beef than take till tender.I imagine if you go low and slow enough it should work like a PB?
Let us know how it works out for you!
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Tim
 
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