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Well, I finally tried Pulled Beef - Page 2

post #21 of 26
Gary, trying to take salt out is like trying to unring a bell or unscramble an egg. Best to add it later, Joe
post #22 of 26
Quote:
Originally Posted by GaryHibbert View Post
 

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.  :77:

 

Gary

 

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

 

Gary

post #23 of 26

Those Chuckies look Great from my house, Gary!!!:drool:drool-----------------:points:

 

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

 

I love Pulled Chucky Sammies!!!:drool

 

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

 

 

Bear

post #24 of 26
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 ...
post #25 of 26
Quote:
Originally Posted by JckDanls 07 View Post

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 ...

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.

post #26 of 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

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