Pulled Beef Recipe?

[hoovarmin]

Hi friends, I bought a chuck roast tonight to smoke tomorrow, but can't seem to find the recipe! I know I've seen several posts here about pulled beef. Can anyone point me in the right direction? Also, any pointers would be great!

Dave

[fredcanfly]

I don't know much about cooking a chuck roast, but my first ever brisket I wrapped in foil (just like I saw on TV, before I found this site) for nearly the whole cook. I then let it rest (in the foil) for about 2 hours. It came out so tender that I couldn't cut it and so had to pull it. It was ok, but not near as good as what I make nowadays. I did learn something that day, though. Wrapping it in foil seems to make meat fall apart tender and I do it on pulled pork all of the time. Whatever you do cooking-wise, I would probably leave time to have it wrapped in foil afterward to up the pullability (is that a word?). Oh, and that BBBR rub is awesome on anything beef.

[Huskee]

Pullability is a word we all know, to heck with Oxford!

[Jerod Broussard]

If you want to pull it you will need to get to at least 200 internal more than likely. I cook to bark, then wrap. Then take it on up, either in foil, or in a crockpot.

If I have no time to BBQ it the wife will brown it really good in a skillet, then put it in the oven at a low temp over night.

[hoovarmin]

Thanks guys. I'm gonna try finding that BBBR rub. The roast is only 3 lbs, so I I'm hoping to not have to wrap it through the stall. I'm using Mesquite wood for the first time. I wanted oak, but the oak at my local store didn't look very impressive.

[Huskee]

Do it the exact same as if it were a pork butt (if you want it pulled that is). Just like fredcanfly says, use BBBR, don't use a pork rub.

I did a 3lb top blade/flat iron roast and it stalled at 158*. Depends how hot you smoke, but I was 235 roughly.
Pretend it's pork, do everything the same except the rub and you'll be good! I would trim as much useless fat first as realistically possible, chuck roasts tend to have a lot.

[hoovarmin]

Great info, Aaron. Thank you. I'm glad you guys walked me through the pork butt a few weeks ago. I felt that turned out beautifully, so I'm feeling confident. I just hope my family likes it.

Dave

[mgaretz]

Thanks guys. I'm gonna try finding that BBBR rub. The roast is only 3 lbs, so I I'm hoping to not have to wrap it through the stall. I'm using Mesquite wood for the first time. I wanted oak, but the oak at my local store didn't look very impressive.

See what I did here: http://pitmaster.amazingribs.com/for...on-the-rec-tec BBBR is short for Meathead's Big Bad Beef Rub and you can find the recipe on the main amazing ribs site. I cut the pepper by 1/3 and also cut the chipotle down a bit.

[hoovarmin]

Looks great mgaretz! Hope mine turns out half as nice. Not feeling too great about my chili powder, and didn't have any chipotle so i had to use cayenne. Hope that's ok.

[fredcanfly]

I think the cayenne should go just fine. I find it's little more heat, a little less flavor. If you like that sort of thing, it will work well.

[IrondeQuer]

The family enjoyed this one: http://wolfepit.blogspot.com/2009/10...tout-beef.html

[hoovarmin]

That looks delicious IQ

[David Parrish]

To get the beef to pull you really have to cook the heck out of it. I like to take it up to an internal temp of 203F and hold it there a while. This requires you cool your smoker off to around 200F once the meat hits 203F. Then just check it every half hour until it's pull apart tender.

[hoovarmin]

Quite nice, PitBoss! Having done it this way, would you say you prefer it pulled, chopped, or sliced?