Nekked - on a homemade hamburger bun. That's the way I prefer pulled beef. If I feel like getting fancy, I will spread some butter on the cut sides of the bun and grill it. However, when I serve the beef my way, someone will ask where's the sauce. I've taken to putting out a bottle of commercial sauce, but I'm thinking that I should start making my own. I've read through the sauces here, but none of them scream BEEF!
So do you have a sauce that you think goes well with pulled beef?
Thanx ~ Ron
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Tennessee whiskey is the key to this delicious BBQ sauce recipe, a perfect complement to countless BBQ and grilling main dishes. Aged corn whiskeys have a wonderful sweet vanilla flavor that truly shines in BBQ sauce and we keep the other ingredients to a minimum to showcase the complexity of flavor whiskey provides.
Say so long to bottled BBQ sauce and hello to amped up homemade Kansas City-style sauce with this step-by-step recipe. Thick and sweet, Kansas City barbecue sauce has been a crowd favorite since the introduction of KC Masterpiece in the 70s. Our delicious recipe features multiple layers of flavors, sweets, and heats.
Strain the excess fat out of the brisket juice, strain the onions out of a can of Campbells French Onion soup. For every cup of Brisket juice add about 1/2 cup of onion stock. Heat and thicken with a corn starch slurry (1 Tbsp corn starch mixed in 2 Tbsp water, mix more if you want gravy thicker). You can add some BBQ sauce if you like. Head Country is good, needs to be a not-so-sweet sauce.
Thanx all for the suggestions. Now I'm thinking I should try two sauces to give people a choice. At any rate, I'm thinkin' adding some drippings just might be the way to go no matter what sauce(s) I decide to make.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Potkettleblack , looks about right. I would salt at least 24hrs in advance. The 165 should take you past the stall, so your bark will be pretty well fixed. I think your 190 is low. I'd expect probe tender to be 205ish or a bit higher.
Leave time for a couple hour faux cambro. Makes a huge difference!
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Potkettleblack I would take it closer to 180 internal before wrapping to get better bark, and you'll probably have to go to 205 and maybe to 210 internal because chuck roasts often need a high internal temp to soften and fully render the fat. I would hold in a faux cambro an hour or three. Probe tender is the most important. Here's to some great pulled beef! Let us know how it goes and post some pictures.
At any rate, I'm thinkin' adding some drippings just might be the way to go no matter what sauce(s) I decide to make. 
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