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Coffee Rubbed Chuckie for Pulled Beef

post #1 of 11
Thread Starter 
Well the first brisket I ever made had a coffee and spice rub. It came out a little dry, but I loved the flavor of the rub. Had a chuckie in the freezer and figured, why not make pulled beef with that same coffee rub. So here,s the chuckie...


Made the rub which consists of coffee, kosher salt, black pepper, chili powder, paprika, garlic powder, onion powder, and cumin.



Rubbed it down and into the fridge overnight.



Game plan is to smoke it as high as my MES can go (280ish) until it reaches about 160 degrees. I'll put it in a pan and foil it with liquid until it reaches the tenderness I am looking for to pull. Now my question. Foiling liquid? Here are my options:

1. Coffee Porter
2. Straight coffee
3. Bbq sauce thinned with coffee

If you see this before tomorrow afternoon, cast your vote haha or make another suggestion. Really not sure what to use. Thanks for looking.

-Chris
post #2 of 11

Coffee porter would be my choice.

post #3 of 11
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

Coffee porter would be my choice.

I was leaning towards it because than I could drink the rest of it haha
post #4 of 11
Thread Starter 
Well, put it in the MES and set her for 260 which is really anywhere between 280 and 300. I usually cooks butts and Chuckies around 300 degrees, so I wasn't concerned either way. Let the MES decide when it's done. Had the AMNPS going with a blend with hickory, maple apple, and cherry. After about 4 hours it was hanging at 160, so I took it out.



Smells great! Didn't have any coffee porter so I made one haha. Took a half cup of porter and a half cup of strong coffee and put them in a pan with the chuckie, foiled it, and into a 300 degree oven with plans to pull at 210 IT




At 207 now. I can't wait! Be back in a while.
post #5 of 11
Thread Starter 
Pulled it at 210.



Very interesting. Some of it was pullable, while the rest I had to slice first and then chop and not necessarily the thicker parts. Almost like a flat and a point on a brisket. So the tenderness is inconsistent but overall good. The pieces that had to be sliced ate like a sliced brisket flat. Come to think of it I should have left them like that. I chopped it all up and added it to the liquid in the pan. Good smokey taste, the rub mixed with the coffee and porter made an awesome broth at I will use to reheat and moisten it tomorrow for sandwiches. Overall, very happy but curious as to why it's not melt in your mouth like the first time I tried it. Same cooking temp, same method, meat from the same store in the same croyovaced package. Oh well. Meat is a fickle thing sometimes. Can't wait for dinner tomorrow.

post #6 of 11

Looks great. I had the same issue with pulling my last chuckie as well. Parts pulled really east then some parts I had to chop up to get to pulled size. Still all tasted great though.

post #7 of 11
Thread Starter 
Quote:
Originally Posted by DUFFMAN View Post

Looks great. I had the same issue with pulling my last chuckie as well. Parts pulled really east then some parts I had to chop up to get to pulled size. Still all tasted great though.

I made a pulled beef cheesesteak tonight for dinner and it was great! All the meat was tender so no harm no foul... Just an extra step with the chopping but like you said, still tasty.
post #8 of 11
Quote:
Originally Posted by worktogthr View Post


I made a pulled beef cheesesteak tonight for dinner and it was great!

I have never used my pulled beef fr a beef cheesesteak that is a great idea!! :77:

 

We usually have sandwiches and on salads. I have some in the freezer, I think I know what I am going to do with it now. :drool

post #9 of 11
Thread Starter 
Quote:
Originally Posted by DUFFMAN View Post

I have never used my pulled beef fr a beef cheesesteak that is a great idea!! 77.gif

We usually have sandwiches and on salads. I have some in the freezer, I think I know what I am going to do with it now. drool.gif

Yeah, I usually use my electric griddle to fry up the meat with some diced onions and the left over chuck or brisket, throw some cheese on top and press the bread down to melt the cheese and soak up all that goodness.
post #10 of 11
Quote:
Originally Posted by worktogthr View Post


Yeah, I usually use my electric griddle to fry up the meat with some diced onions and the left over chuck or brisket, throw some cheese on top and press the bread down to melt the cheese and soak up all that goodness.

Stop it, I'm at work! LOL

:wife:

post #11 of 11
Thread Starter 
Quote:
Originally Posted by DUFFMAN View Post

Stop it, I'm at work! LOL
wife.gif

Hahaha
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