Well I am going to attempt my first pulled beef wish me luck, I have 3 chucks to cook tomorrow, dry brine for 48hrs. injected with beef broth & rubbed with BBBR for 24hrs. what have I forgotten? All comments welcome as always, I plan to start around 4:30 AM.
Sounds like you have the bases pretty well covered.
I have 2 3-pounders on now. About the only thing I did differently is I put some prepared mustard on 24hrs in advance. Helps hold the BBBR on, and the vinegar in the mustard helps break down the connective tissue.
ENJOY! This is a great recipe!
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I just did my first two about ten days ago. I would definitely wrap when you get the amount of bark that you like. Take them up to about 207 IT. A good 90 minute rest in the foil in faux cambro or warm oven afterward will make it really tender. richinlbrg, I'm with you on the chuckies! Beats pulled pork any day. too bad it's four times as expensive.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Jerod Broussard what is your current SV + smoker technique for chuck roast? I have one dry brining overnight and I'm trying to decide what to do with it tomorrow evening.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
This thread reminds me go get some chuckies - it's been too long. Last look their prices were down about a $1 per lb, but still more than twice the price of boston butts.
fuzzydaddy, here in the Baltimore area, they are going for about $3.99 a pound. I was lucky a week ago to get some USDA prime on sale for $3.99. for me that's like 3 times the cost of of a butt. Too bad, because pulled beef is fast becoming a favorite of mine!
Would one of you be so good as to point me to the referenced pulled beef recipe? Looked through the "Tested Recipes" tab, did the search, etc. I'm sure I'm just overlooking it.
I'm a huuuuge fan of Pepper Stout Beef and also have a mean smoked beef stew recipe, so interested in making the comparison to what I already do and love.
EDIT: Might it be the obvious sticky regarding Chuck Roast on the PBC?
Well they are on I became ill around midnight last night so when I finally got to sleep I didn't make it up as early as I had planed . This may run well in to the night hrs.today. Thunder77, Here are the first Pics.
Dave
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Finally here are the rest of the photos. I could not get them to go above 202 dg. even tho I raised the cooking chamber to 260 from 225. 21/2 hrs at 260 & the temp did not rise I have know idea why. Total cook time was13hrs & 45 min. (finished cook at 9: PM it was for today not the day of the cook) they pulled very easy & finished item tastes pretty darn good. What does every one think? this was my first attempt at pulled Beef.
Dave
Chuck for pulled beef
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