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.
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).
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.
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).
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:
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.
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
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle (Craiglist) Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET-732 Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
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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