First Pulled Beef Cook (with pics)

[Chris in Louisiana]

Tried pulled beef for the first time today. Started cooking last night (actually this morning) at 1:45 a.m. Meat was foiled at 10:00 when I woke up and it was right at 165. Put it in the ice chest at 1:00, pulled it at 5:00 for dinner. Details below.

This was very good. Great flavor of smoked brisket, and the meat has the forgiving quality of pork butts. We and the neighbors loved it.

Why is this not a more common BBQ item?

Details

2 chuck roasts from Sam’s; 6.7 pounds meat total. Only about $20.

rubbed with same mix I use for brisket (salt, pepper, cumin, onion powder, chile powder, garlic powder, and whatever else I grab off the shelf)

Minion start with 30 Kingsford briquets. 6 hickory chunks mixed with unlit. Full pan H2O. Vents only about 15% open. Go to sleep.

8 hours at about 220 degrees; meat at 165

Woke up, put meat in foil pan, cover tightly with foil; open vents to get WSM to 225; stir coals

3 more hours in foil; meat at 190 to 200+, depending on spot.

wrapped in towels and placed in ice chest for 4 hours. Meat at 140 when removed.

Pulled beef with 2 forks. Made a batch of No. 5 sauce.

Ate beef on sandwiches and tacos with No. 5 sauce, cilantro, jalapenos, etc.

It did not look like this out back today, but I sure am looking forward to Spring. This pic is from a smoke last year.

 

[M. Rollins]

That pulled beef looks great, Chris! I'll bet it was killer on the tacos. Nice job!


Mike

 

[Stefan B]

Looks and sounds awesome!

Wish i had that much foliage in my backyard right now

 

[Tony C.]

the beef looks outstanding but your WSM looks so lonely.

 

[JimK]

Looks great. And even though it's not current, I love the backyard view.

 

[Wolgast]

Great food!

Love your back yard.

 

[Glenn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Why is this not a more common BBQ item? </div></BLOCKQUOTE>

It is around my place, we do 2 or 3 a month. They are great, try HH sometime if you want to do one on the spur.

Nice cook and nice yard

 

[Michael M.]

Pulled beef and a rack of beef ribs are on my to do list for cooks this year. Your pics made it easy for me to decide which one I want to do first.

 

[Russell McNeely]

Looks great Chris! Love the backyard too. I have two beef roasts in the WSM now; should be done in time for supper.

 

[Chris in Louisiana]

The leftovers made great quesadillas for lunch today.