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Pulled Chuckie. I cheated............but it sure is good!

post #1 of 6
Thread Starter 

I'd been craving pulled beef all week but knew I didn't have any time this weekend to get it done.  I had to work on Saturday and my wife was leaving on a trip on Sunday.  When my work ended up getting cancelled Saturday because we were unexpectedly locked out of the office I found myself at home at 1 PM still craving pulled beef, but it needed to be ready for dinner, not late at night.

 

I went to the local grocer and had them pull two 3.5 lb chuckies out of the back.  They know what I like.  I oiled them up, hit them with a Coffee and Chili rub, put them both on a rack in a disposable aluminum roaster, then smoked them uncovered on the Weber with charcoal and hickory for two hours at 250F to 275F.

 

Then I cheated (head hanging in shame).  I pulled them off the grill, piled a chopped sweet onion on top of the two chuckies and put two cups of garlic and onion infused beef broth in the roaster.  I sealed them up tight with HD aluminum foil and cooked them for 2 1/2 hours at 350F in the oven.

 

When I pulled them out of the oven the roaster was FULL of liquid and they were PERFECT at 202.5 degrees.  I pulled them on a bakers sheet, mixed in the onions that were still left on top and that were in the drippings, then saved the drippings for soup.  I added about a half bottle of Sweet Baby Rays BBQ sauce, a little of the au jus, then rang the dinner bell.  I remembered to take a picture after my wife and I had filled our hamburger buns.

 

I know, major cheat, but it was and still is (leftovers) DELICIOUS!

 

post #2 of 6
Looks great, even with cheating. We like adding bell peppers and whole garlic along with the onions, yumm!!

I really like the fact that I can crank the heat up in the Mini-WSM, my gasser, or the UDS so I never have to cheat!
post #3 of 6
Looks awesome! No way is an oven or wrapping in foil cheating. Makes for nice and moist meat.
post #4 of 6

not cheating, you knew what you wanted and what your time frame requirements were. sher does look good.

 

i just did up pulled pork and had to finish in oven @500d, once it hit 205, got pulled immediately, put into pans and into car for funeral dinner. it did have 7hrs smoke and went overnite at 225.

jC

post #5 of 6
Well , if that's cheating then I'm guilty too! I have finished a few pork butt in the oven especially back when I had my brinkmann bullet.....no shame in it , brother. A mans gotta do what a mans gotta do. And that pulled beef looks great! grilling_smilie.gif
post #6 of 6
Thread Starter 

Why thanks all!  I'm still enjoying the leftovers, moist and delicious with just a hint of the hickory.  Can't hardly wait to make the bean soup out of the drippings.  First rainy weekend, that's what'll go in the big pot.

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