This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Make ahead chuckie

  • Filter
  • Time
  • Show
Clear All
new posts

    Make ahead chuckie

    I’m hosting a party Sat, one of the things I’m serving is Pulled Beef Chuck. I’ll be cooking the roast the day before. I’m wondering if it’s better to shred or slice the beef right after cooking or wait until I reheat the next day?

    Definitely wait until you reheat it the next day. Otherwise you will lose too much moisture.


    • bbqLuv
      bbqLuv commented
      Editing a comment
      Ditto, ditto
      And don't pop open the beer until served.

    • SierraBBQGuy
      SierraBBQGuy commented
      Editing a comment
      I bourbon acceptable?

    • efincoop
      efincoop commented
      Editing a comment

    Should be easier to shred while still warm, but if you're going for thin slices, easier to slice when cold.


      I was actually thinking I’d shred it, but perhaps since I do have a meat slicer, slicing up cold might be a great choice. What temp temp should I take it to for that? Still 200° ish, or something a bit less?


      • HawkerXP
        HawkerXP commented
        Editing a comment
        I'd pull a little earlier. I don't pay to much attention to temp. I'll start probing around 190*. For slicing you wouldn't want to go full "probe tender" as I would think it'll fall apart.

      Pulled beef sliders?
      Save the au jus and apply at serving time. I do that with brisket and pulled pork.


        If you have the means, I would reheat using a sous vide water bath. In either case, pulled or sliced, i think it works the best for not drying out the protein.


          Originally posted by Dadof3Illinois View Post
          If you have the means, I would reheat using a sous vide water bath. In either case, pulled or sliced, i think it works the best for not drying out the protein.
          I do, good idea


            Totally agree with warming using the sous vide. As noted above are you finishing in a pan or in foil? Then I would surely save that juice. Will really help on day 2.


              Yup, had planned on saving the juice.


                15 Lbs of USDA Prime Chuck (thats what our Costco sells) on the 2 Star for tomorrow.

                Click image for larger version

Name:	41A8D16B-7EF7-48D6-B31B-52065511C8C1.jpeg
Views:	84
Size:	213.5 KB
ID:	1120343


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Loaded up!

                • Jfrosty27
                  Jfrosty27 commented
                  Editing a comment
                  Where’s the beef? On your Two Star! Impressive. Enjoy.

                Let me second and third the whole idea of keeping them whole. Saving the jus will help to re-hydrate after you either slice or chop. All well done beef like brisket or chuck tends to oxidize once it hits the air. Keeping it in tact will prevent that from happening. Good luck, those big chuckies look tasty already !!


                  I ended up cooling whole over night, then used my meat slicer for paper thin slices. When mixed in with the Liquid and heated up, the beef just fell apart, perfect for pulled beef sandwiches. I had so much, I used one of the roasts for burnt ends, delicious.



                  No announcement yet.


                  These are not paid ads, they are a curated selection of products we love.

                  All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                  Use Our Links To Help Keep Us Alive

                  Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

                  Grilla Proves That Good Things Come In Small Packages

                  The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.

                  The Pit Barrel Cooker May Be Too Easy

                  The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.

                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

                  Bring The Heat With Broil King Signet’s Dual Tube Burners

                  3 burner gas grill

                  The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.