Here's my first shot at pulled beef. It was a 3+ pound Angus choice boneless chuck roast I spied on "getting close to the sell by date" special at $1.99/lb and it looked great, so I couldn't pass it up. I wasn't ready to cook it, but new I wanted to use it for pulled beef, so I applied BBBR (salt added version) and vacuum packed and froze it. By virtue of defrosting, the BBBR had about 16 hours to penetrate. Before going on the RT, I applied a bit more rub to the top. I smoked it at 225F to an IT of 203F - took about 11.5 hours - I did not inject or crutch it.
It came out very good - nice smokey favor, great bark and not super juicy but not too dry either.
Smoker: El cheapo Brinkman(not ideal but it was free)
Thermometer: Maverick ET-733
Fuel: Kingsford blue bag
Favorite Beer: World Wide Stout(Dogfishhead brewery)
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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.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Here's my first shot at pulled beef. It was a 3+ pound Angus choice boneless chuck roast I spied on "getting close to the sell by date" special at $1.99/lb and it looked great, so I couldn't pass it up. I wasn't ready to cook it, but new I wanted to use it for pulled beef, so I applied BBBR (salt added version) and vacuum packed and froze it. By virtue of defrosting, the BBBR had about 16 hours to penetrate. Before going on the RT, I applied a bit more rub to the top. I smoked it at 225F to an IT of 203F - took about 11.5 hours - I did not inject or crutch it.
It came out very good - nice smokey favor, great bark and not super juicy but not too dry either.
I wonder if freezing it purged some juice and led to it being "not super juicy"? I would think a chuck roast would be quite juicy, at least have a good mouthfeel from all the fat. I used CAB "petite roasts" that were quite perfectly marbled and they were heavenly. Do you prefer it to pulled pork? I'm thinking I do.
@mgaretz I have followed a lot of your advice and recommendations for cooking on my RecTec from other sites. Loved everything I "stole" from you. Looking forward to more RecTec centric recipes from you as I limit my use to mostly chicken and pork. Pellets are really ineffective for me since my cost is almost all shipping in NJ. The only pellets I can buy reasonably are pine for wood burning stoves, and pine pellets are nasty to cook with. But I will break out the RecTec as much as I can and your recipes have always been a great base for me. Anyone with a RecTec should have a login for pelletheads.com where mgaretz has posted numerous helpful posts for this RecTec forum lurker
@mgaretz I have followed a lot of your advice and recommendations for cooking on my RecTec from other sites. Loved everything I "stole" from you. Looking forward to more RecTec centric recipes from you as I limit my use to mostly chicken and pork. Pellets are really ineffective for me since my cost is almost all shipping in NJ. The only pellets I can buy reasonably are pine for wood burning stoves, and pine pellets are nasty to cook with. But I will break out the RecTec as much as I can and your recipes have always been a great base for me. Anyone with a RecTec should have a login for pelletheads.com where mgaretz has posted numerous helpful posts for this RecTec forum lurker
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