The trick is to smoke the meat and not make the meat smoke

PULLED BARBECUE BEEF

  Date: March 15, 2014
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After 9 years of smoking, I had never made pulled beef. This was a bit surprising to me considering pulled pork is my favorite BBQ dish. This recipe from SLOW FIRE seemed like a great place to start. The recipe couldn't have been simpler. In fact the most complicated part of the recipe was the #67 Rub which I'd already made and had plenty of it on hand. The 4 1/2 pound beef chuck roast was rubbed and went out onto the Egg for 3 1/2 hours. The Egg was running at 235 degrees and once an hour I added a palm full of Jack Daniel's oak wood chunks. Due to my roast being a little bigger than the 4 pound roast called for in the recipe I bumped the time of the first phase from 3 to 3 1/2 hours. After 3 1/2 hours the roast was brought in and placed in a foil pan with thin slices of onion, beef broth & some more of the #67 Rub on top. The foil pan was covered with aluminum foil and went back out to the Egg for another 3 hours. The roast was brought back inside and was removed from the foil pan and pulled. In doing some research on pulled beef I discovered an among tip on the web for shredding meat. You use a KitchenAid mixer fitter with the paddle blade to shred the entire roast in under 2 minutes. Before the shredded beef went back into the foil pan, some BBQ sauce was added back into the liquid in the pan. The shredded beef was added back in and was mixed thoroughly with the liquid. The pan was covered with foil, and went back out onto the Egg for another hour. At this point I put the finished beef into FoodSaver bags for use 3 days later. On the day of the cook I reheated two of the FoodSaver bags in a large pan at 170 degrees for 45 minutes. I had a third bag which I weighed out to one pound for use as filling in the BARBECUE-STUFFED BAKED POTATOES I was serving this day. The pulled beef was excellent. It was similar to pulled pork when it first hit your mouth and eventually a different flavor revealed itself as you were getting ready to swallow. I am assuming this was the beef flavor coming forward. Everyone kept saying how much they loved the pulled beef, both on the sandwiches and in the potatoes. My least favorite task in barbecue had been pulling pork. The new method I discovered means I have no excuse to make pulled pork or beef a lot more often.
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Recipe Source:
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Slow Fire

Slow Fire:

Pulled Barbecue Beef - Page 94
Grill:
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Big Green Egg

Smoked:

Using Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • CGS AR Sliding Oval Grid
  • BGE S-S Grill Grid
  • CGS-13" s/s Drip Pan
  • Maverick ET-732 Remote Read Thermometer
  • Kenmore S-S Roast Rack
  • Disposable Foil Pan
  • Oak Chips
  • Wicked Good Weekend Warrior Lump Charcoal