Hey Guys, i have a 6lb top blade and want to know the best method for cooking. I personally want to low and slow and pull but not sure if thats the best method.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Absolutely, it's chuck! Chuck is far & away the best for pulled beef. I like to use regular ol' chuck roasts, if they're cut thick that is, but my favorite is the flat iron roast or sometimes labeled 'petite roast' (all part of the chuck). Treat it as you would a pork butt. Low & slow at 225-250 indirectly, up to an IT of 203-208. Hold it there once it gets to that temp for about an hour, then faux cambro it for an hour or two. Personally I like to wrap mine when the IT gets to ~175-180 (after the stall), to allow for a good bark to be built up and to save some cook time to the target IT. Then it's wrapped & ready for the faux cambro hold. Here's a fairly detailed pulled beef recipe at ABCbarbecue.com which you can use regardless of which cooker you're using.
On that note, what cooker are you using?
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Thanks alot, quite looking forward to it actually! I have a 18.5 WSM but this particular cut will be cooked on a friend's homebuilt smoker. Will try to remember to post a pic or 2 of it.
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
Well Guys, sorry for taking to take so long to get back but the beef came out AWESOME! Didnt actually get it to pulled status as we were running short of daylight, and sobriety.........Sliced around 190 and it was killer. Friend that owns the pit says it was the best thing ever to come off of it. Attached some pics of before and during (no after as i said sobriety was a big issue at the time), it had about a 1 1/2" Smoke ring and was very very juicy! Thanks for all the input as ill definately be doing it again!
Here's a link to the post that has the recipe. You can do the same thing for chicken with BNLS / SKNLS Thighs, which give better flavor than Breasts. Regardless, they're great too! --Ed
Happy New Year Everyone! Once you do this, you'll never go back to canned stuff! ( or restaurant ) Here's the recipe... temp_15978_1452465082314_843 I've
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