Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: tekn50 on October 13, 2014, 10:25:06 AM
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I tried to make some pulled beef this weekend. It didn't work as planned, but I still ended up with a delicious roast. I used a 2.5lbs. chuck roast, rubbed with Big bad beef rub, let it sit over night in the fridge. Cooked it until 165, then put in a pan with some beer and veggies. Cooked until 200, pulled off barrel and let rest for 15min. That's when I tried to shred it. It did not shred well at all, so we just had some real tasty pot roast for dinner. Whats the trick to pulled beef? This was my second attempt, pics to follow soon.
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You need to take it to 210 internal for it to shred like a pork butt.
Dave
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Yep, what Dave said. But I have had chuck roast that was taken to that temp and no matter what I did it would not pull. Some cuts of
meat are just that way.
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I'm bringing this thread back from the dead. I've looked a bit around and noticed that Noah doesn't have a video on how to do pulled beef from a roast. Anyone have any insight before I just go out and buy a bottom roast and give 'er a try? I have no idea what temps or methods to use on the PBC...so some guidance would be much appreciated, especially since I've never attempted "pulled" anything before!
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hey kris, scroll down the PBC section of this forum and click on pepper stout beef on pbc post. I read through that one last week and I think someone posted a link to a website that has the original recipe. either way there are some good starting points. i'm planning on doing that recipe soon
jason
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To add to Old Daves suggestion of internal of 210. Wrap it up tight in HD foil after that and let it rest for an hour or two. Chuckies can be really stubborn......