Pulled Beef on the Rec Tec

[mgaretz]

Well most of it anyway!

[mgaretz]

@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

Thanks, but I owe it all to Meathead and crew!

[Rlasky]

@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

[Huskee]

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.

[David Parrish]

Pass me the details I requested in the Welcome thread where you posted the error.

[mgaretz]

Tried that too - no go.

[David Parrish]

I can't get the picture of the whole roast to post, so here's a link to it:

http://forums.egullet.org/uploads/mo...1405967503.jpg

Instead of clicking the camera icon to upload pics try the "upload attachment" icon on the upper right. I prefer the way it displays pics myself and it might work better for you.

[Jerod Broussard]

That is the bomb!!!!!

[Jmoscrip]

That looks great I think I know what I'll be making this weekend.

[mgaretz]

I can't get the picture of the whole roast to post, so here's a link to it:

http://forums.egullet.org/uploads/monthly_07_2014/post-64231-0-61942200-1405967503.jpg

[mgaretz]

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.