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braising pulled beef

post #1 of 8
Thread Starter 

one of the members [sorry i don't  have your name] recommended braising beef after a 4-5 hr smoke - what's the best way to do that? -thanks

post #2 of 8

Put the following vegetables in an aluminum pan in the Smoker under the Beef. After an hour or two add the liquids and Herbs. When you are ready add the meat to the Jus and Veg, cover tightly and put the whole deal in a 325* oven for 3-4 hours or until the IT reads 205-210*F. Test for fork tenderness. If it is falling apart remove the meat and pull it. Strain the Jus and remove as much fat as possible with a ladle then quickly drag strips of paper towel over the surface to remove the rest. Add as much as needed to moisten the meat. Season with S & P. Save the remaining as a base for Sauces, Soups or Gravies. Enjoy...JJ

 

Braised Pulled Beef

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one-two hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

1 Cup Red Wine (optional)


Edited by Chef JimmyJ - 4/4/12 at 9:14am
post #3 of 8
Thread Starter 

sounds great Chef- thank you - after adding broth how long do i leave it in smoker before i transfer to the oven?

post #4 of 8

Depends on how much Smoke you want...Light Smoke, Meat and Veg 1 hour add Liquid to pan and smoke 1 more hour then all in the oven. Heavy Smoke, Meat and Veg 2 hours add Liquid to pan and smoke 2 more hours then all in the oven until tender...JJ

post #5 of 8
Thread Starter 

thanks chef i really appreciate it only have some apple cider to spritz with or some beef broth can i use either of them to keep meat moist while smoking?

post #6 of 8
Thread Starter 

also should i cover while in oven?

post #7 of 8

Yes you can Spritz with whatever you have. I have even used Coffee. And yes you do cover the pan in the oven. This keeps all moist and the steam tenderizes the meat...JJ

post #8 of 8
Thread Starter 

thanks chef for ALL your help

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