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Pulled Beef first attempt

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    Pulled Beef first attempt

    I started this post earlier but with the delay in posting thought I should start a new post. 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 Tue. not Mon. the day of the cook) they pulled very easy & finished item tastes pretty darn good. What does every one think? Also does anyone have an idea about the temp problem I had? this was my first attempt at pulled Beef.
    Dave

    #2
    I don't know about the temp problem, but there sure as the world is no problem with how tasty those look! Nice cook. Congrats and kudos to you!

    Comment


    #3
    Looks really good. I'd eat that!

    Comment


    • Darchie03
      Darchie03 commented
      Editing a comment
      Thank you, Bob's BBQ, all that tasted it loved it I have created a monster they all want more

    #4
    Your pulled beef looks amazing. When I have weird meat temp readings I do 2 things. Relocate the probe in the meat. Also test the probe after the cook - boiling water test.

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    • Darchie03
      Darchie03 commented
      Editing a comment
      Thanks fuzzydaddy, I did move the probe several times as there were 3 slabs also used thermo pops & all were within 1dg. at the cool est point

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Darchie03 sounds like you covered the bases. Hope you enjoyed the pulled beef.

    #5
    I don't think the temp matters, the only reason you go there is to make it tender and pull-able. Since it pulled, then the temperature was fine, whatever it was.

    Good cook, I'd say.

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    #6
    I think you bought the low temp beef instead of the high temp beef. Low temp has a hard time going over 200*. But whatever - yours look very good.

    Comment


    • Darchie03
      Darchie03 commented
      Editing a comment
      RonB, Thank you & next time I will ask for the medium or High temp beef but I don't have a real butcher shop with in about 150 mi. so it may be hard to get.
      Dave

    • Danjohnston949
      Danjohnston949 commented
      Editing a comment
      RonB, Darchie03, 😉 If BS were Bugles the Whole Orchestra Would Play!😇 From Fargo ND, Dan

    #7
    I'm firmly convinced that final temp is nowhere nearly as important as the length of time spent above the temp that collagen melts at a decent rate (~ 190F). If you hold in that ballpark long enough it will be pullable even if you never get as high as you think you should.

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    #8
    I think you hit a grand slam out of the park! Remember, the taste is the test. If everyone asks for more, it's a success!! 👍

    Comment


    #9
    Wow, that pulled beef looks delicious. Pretty smoke ring too. Congrats, Darchie03 !

    Kathryn

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    • Darchie03
      Darchie03 commented
      Editing a comment
      fzxdoc, Thank you Kathryn.
      Dave

    #10
    Nailed it! When I have the time I will dry brine up to 48 hours, wrap them in foil, shove them in a zip lock bag and toss them into the freezer. They will be in the freezer until rock hard, usually 2-3 days, once they were in the freezer for about 3 months, but that is a different story. I tend to cook a little hotter at 275, and they turn out great every time along with a killer smoke ring.

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    • Craigar
      Craigar commented
      Editing a comment
      No defrosting necessary, straight to the smoker. It helps produce a killer smoke ring.

    • Darchie03
      Darchie03 commented
      Editing a comment
      Thank you Craigar

    • Craigar
      Craigar commented
      Editing a comment
      A lot of it has to do with timing. Most of the time wife shops a week ahead so I just go ahead and prep them over the next couple days. When it is time to cook you can go directly from the freezer to smoker.

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