Well, I finally tried Pulled Beef

joe black

Master of the Pit

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Jan 25, 2015

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Greenville, SC

• Mar 20, 2016

• #21

Gary, trying to take salt out is like trying to unring a bell or unscramble an egg. Best to add it later, Joe

 

gary s

Gone but not forgotten. RIP

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Jan 6, 2011

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• Mar 20, 2016

• #22

GaryHibbert said:

 
Ha!!!  We're good!!  But I'm afraid, being as old as I am, that I'll never live long enough to become YOUR equal around a smoker.  

Gary

Click to expand...

Hey you are way to kind.  I see all the stuff you smoke.

Gary

 

Bearcarver

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Sep 12, 2009

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Macungie, PA

• Mar 20, 2016

• #23

Those Chuckies look Great from my house, Gary!!!

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You did it just about like I do my Chuckies!!

I love Pulled Chucky Sammies!!!

Wind can be a real pain without a wind break around an MES, or at least around the top vent.

Bear

 

JckDanls 07

Legendary Pitmaster

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Sep 10, 2011

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Tampa area, Florida.

• Mar 20, 2016

• #24

Maybe next time to the toothpick/probe test instead of going by temps... they may have been ready for pulling much sooner which might have kept them from drying out ...

 

jbills5

Meat Mopper

Jul 8, 2013

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Mishawaka, IN

• Mar 21, 2016

• #25

JckDanls 07 said:

Maybe next time to the toothpick/probe test instead of going by temps... they may have been ready for pulling much sooner which might have kept them from drying out ...

Click to expand...

I tend to find that chuckies actually need a higher temp to get probe tender. I start checking around 200, but find that they are probe tender around 210 or so.

 

disco

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Oct 31, 2012

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Canadian Rockies

• Mar 22, 2016

• #26

Great looking pulled beef, Gary! I love smoked beef and you have inspired me to try it pulled.

As for taking a long time to defat sauce, try pouring the liquid into a tall glass container (I use a 2 cup pyrex measure). The fat floats to the top. I put a poultry baster point into the liquid under the fat and suck it out, leaving the fat on top. It takes seconds.

Points for a great thread.

Disco