Pulled Beef...will update

[ForSure88]

I've never smoked a hunk of beef before, but my neighbor went on vacation yesterday and gave me 2 chunks of roast...and since my grandma isn't here to make it into a pot roast, into the smoker it went. I will update as I go.

Dry brined overnight, Big Bad Beef Rubbed, then into the smoker with mesquite chunks at 225 degrees at about 9AM.

I probably have quite a bit of time, and I envision some kind of thin sauce to put over it, any suggestions on sauce would be greatly appreciated. If i can't find one I like I'll just use more carolina mustard haha. My daughter is helpingto navigate the amazingribs site for a good sauce, but she's still a bit too little.

[David Parrish]

ForSure88 I'd wrap those in foil once they have nice bark, then continue cooking until they hit 203F. Then chop up and serve. I doubt you'll even need sauce!

If you like cheese steak you can saute onions, peppers, mushrooms, etc... and then place the veggies on top of the meat and coat that with cheese. Then melt the cheese a minute or three in the oven. Check out this thread for pictures of what I'm talkin 'bout.

[Mosca]

This is what I've done with chuck roasts, it comes out really good. For sauce I mix regular KC style sauce 50/50 with beef broth and let it thicken a little.

[ForSure88]

Man...a trip to publix for some peppers and onions and some crusty bread may be in order. Those look ridiculous good.

I didn't really have a plan for a meal when I started smoking em, just saw that they were gonna spoil soon and I hate the dryness that frozen chunks of meat can get.

This plus the chicken I pulled yesterday may mean I'm good on food for the rest of the week, unless the wife eats it all.

[smarkley]

Yeah... nothing like pulled beef... gotta be my favorite, really

[ForSure88]

A little over 3 hours in and they are at 170, pulled them and wrapped them while the baby played in the grass.

The shrinkage is always way more than I expect...girls know about shrinkage right?

I think I'll wait til 200 and unwrap em to get up to 203 and get a crisper bark

[ForSure88]

Annnnnnd 203, into the cooler with some towels for a couple hours, total cook from start to finish was 4hrs and 55mins. Time to walk to the store and get some onions,peppers, cheese and crusty bread.

I'll be back with final pics.

[David Parrish]

Annnnnnd 203, into the cooler with some towels for a couple hours, total cook from start to finish was 4hrs and 55mins. Time to walk to the store and get some onions,peppers, cheese and crusty bread.

I'll be back with final pics.

[ATTACH=CONFIG]n98848[/ATTACH] [ATTACH=CONFIG]n98849[/ATTACH]

I think you're going to have a very happy family tonight

Not sure why, but your pics are posting very small.

[ForSure88]

Hmm, wasn't very pullable, but it sure sliced up nice, and it tasted amazing. I think next time I need to leave it in the smoker a bit longer.

Made it into sandwiches with onions and peppers and some havarti cheese. Everytime I upload pics they get smaller and smaller, idk what's going on.

Pics won't work, imgur album here:

http://imgur.com/a/H3DlZ

[David Parrish]

Honestly I like it sliced/chopped just as much as pulled.

You're correct. For next time cook it longer if you want it to pull.

Where's the pics?

[ForSure88]

I keep getting an error that says "invalid file type" I'll upload em to imgur then put them here

Edited my post to include link.

[David Parrish]

Sounds good for now. We can help you figure out how to use our image upload feature.

[ForSure88]

Alright, think I sorted out the pic issue.