Memorial Day Week-end pulled Beef & Chicken

[Smokin Don]

May 23 2015

I have most of my cooking done for the week-end. Our daughter from the Chicago area is supposed to be here today. The son and wife and grandson went to her parents for today. Yesterday I smoked a chicken and a two pound beef arm roast and pulled the meat of both. I am just going to let everyone help themselves and make whatever they want. I have buns for sandwiches, corn and flour tortillas and fixings for tacos or wraps.

I brined the chicken overnight, about 9 hours the rinsed and dried and in the fridge for about 4 hours to air dry. I got the beef roast seasoned with a little Worcestershire sauce, Tee’s Savor top secret seasoning and some dried garlic flakes.

I had my Traeger heated to 225 deg. and put the roast on the grill. It took an hour and half to get to 140 deg. IT. It then went in a roaster pan, added some onions, one can of beer, (all but two swallows), and beef broth to come up half way on the roast. I covered it with foil and back on the grill at 250 deg. It took about 3 hours and forty minutes to get it to 203 deg. IT when I took it inside to cool some. I removed what fat there was and pulled it and strained off the fat from the broth. I added some back to the meat and saved the rest. A chuck roast would have been better; the arm roast was a little tough pulling but should make good sandwiches.

After I had the beef done I prepped the chicken; a pat of butter under each breast skin. I rubbed it with a little mayonnaise, about a teaspoon for the bottom and one for the top. I seasoned it generously with Penzey’s Galena St. rub. It went on the grill for 40 minutes at 225 deg. I then inserted a temp probe and went to 325 deg. and went to 350 deg. the last 20 minutes. I took it to 180 deg. breast IT and took a total of just over two hours. Some may think 180 deg. is a little high but if you have brined the bird it will be moist and pull apart easily for shredding.

The temps I gave were grill level and my Savannah V3 controller did a nice job of holding pretty steady. I did something a little different this time. I usually nuke the skin for a treat or discard when pulling a chicken. This time I nuked it for a minute, turned and another minute to get it crisp and then chopped and added to the chicken meat.

























Smokin Don

[drholly]

It all looks delicious and sounds like a great plan for everyone to make what they like. Have a great weekend, Smokin Don!

[sliding_billy]

That's the way to do it!

[HighOnSmoke]

I can picture some awesome sandwiches Don!

[smokeasaurus]

Enjoy your weekend Don, I can tell the company and food is going to excellent 

[muebe]

Awesome!

[hikerman]

Another great cook Don! Everything looks so very good!

[Smokerjunky]

Sure would like to dig into some of that chicken!!  It looks REALLY good Don 

[Pappymn]

That works for me