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Pulled Beef

post #1 of 10
Thread Starter 
New to SMF and thought I would post this past weekends cook. I did a 16 lb whole chuck roast on my traeger Lil Tex.
Prep- injected beef broth/ seasoning
Rub down- equal parts 1/2 cup course salt and black pepper, tsp garlic powder, tbs ground coffe. Had a lot left over let sit overnight

Prep grill, set at 225*
Took IT to 152 then put in alum. Pan and covered with foil( adding 1 cup beef broth)
This roast maxed out at 198* and didn't want to go any higher. Let it rest until it cooled to 175. Poured out all juice into bowl to skim fat and use juice for later. then put in ice chest with towel for 1 hour.
Pulled roast out and it shredded easily by hand.
This roast took 16 hours. Temps ranged from 225 - 240
I can tell you the fat broke down perfectly and the meat was very tender.
I used Mesquite pellets which gave it a great flavor. Similar to deep pit bbq.

post #2 of 10

Looks good! That is a huge chuck roast. 

post #3 of 10

That's a great looking hunk a meat PDM.  I am a big fan of pulled Chuckie, myself and have plans to smoke one this weekend.  Gonna have a couple burrito's out of it and then the following weekend make up a pan of beef enchiladas from some of it.

post #4 of 10

Very nice indeed!



post #5 of 10
Nice Chuckie !
post #6 of 10
Thread Starter 
I like the sound of that On Eyed Jack.
post #7 of 10
Originally Posted by ColoradoPDM View Post

I like the sound of that On Eyed Jack.


I'll take pictures.

post #8 of 10
Looks great!
post #9 of 10

I'm afraid I would have to take out a second mortgage to be able to buy a chunk of beef that size.  That said, looks great!!.  I plan to try it pretty soon, but on a somewhat smaller roast.




BTW, stop by Roll Call and tell us about yourself.



post #10 of 10
Thread Starter 
Hey Gary. Already did. Post is "Hey from Colorado." Price wasn't that bad. I got it still on the kryovac, so it was cheaper than the cut price.
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