We love smoked meats and one of our favorites is pulled pork. That being said I've tried to do a smoked pulled beef twice. Both times I was really disappointed with the results. The first smoke was with a heavily marbled bottom round roast. Seemed dry and tough. Next time I used a chuck roast, about three inches thick. As before the meat looked awesome with nice bark. But, again, the meat was tough. To prep for the smoke, I'll lightly coat the meat with olive oil and use a dry rub. The meat is wrapped with clear wrap and placed in the fridge over night. Next day I'll pull the meat and let it sit while the smoker heats up. I'm smoking at 250 on a Yoder YS-640. When ready I'll inject the roast with some beef broth. I pull the meat at 195 or so. It'll sit for maybe 20 minutes to cool a bit and then I start pulling. The meat pulls well and tastes yummy. But it just seems to be tough.
I'm open to suggestions and thank you for your comments.
I'm open to suggestions and thank you for your comments.
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