Pulled Beef questions


 
C

Cory L.

TVWBB Member
Yesterday was my second attempt at pulled beef. Turned out alot better than my first but still have a ways to go.

Think it was about a 3.4 lb chuck roast. Smoked at 250 for approximately 4.5 hrs until internal temp was 165. Then I foiled with some broth and continued to cook untill it reached 195 internal. Then I began checking for doneness with the probe every 15 minutes or so until it was done. My problem was that it never did get probe tender. Total time in the foil was around 2 hours. I finally gave up with the tenderness and pulled it. Meat pulled OK but not like pork butts. Seemed to be more connective tissue or something still in the meat. Tasted great but just wasn't as tender as i was hoping.

Should I have kept cooking? Will pulled beef get as tender as pork? Think I have a tendency of pulling the meat a little too earlier as I am afraid of overcooking and drying out. Any thoughts or tips???? Thanks.
 
You should have kept cooking it. Pulled beef will get as tender as pork. Have you checked out the Pepper Stout Beef recipe. You can cook it at higher temps to speed things up.

I typically cook mine at 275 for 2 hours with smoke and then bump things up to 325-350 for around 3 hours when it's foiled or put in a pan such as in the above recipe.
 
Thanks Bob. That is what I figured. I'm trying it again soon. Loved the flavor. This time I won't rush to pull it.
 
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