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200° beef chuck

post #1 of 7
Thread Starter 
New grill week... Broke in with a smoked chuck. 24hr dry rub (used Schwartz's beef seasoning).

Smoked at 240° .

Once temp reached 150°, I transferred to a foil pan with some orange juice, balsamic vinegar, beef broth, smoked onions, and some mushrooms. I think that's it?! 😜 Covered pan tight with foil.

Maintained a temp of 250° Until approx 200° was reached .
Removed the meat from liquid , and wrapped tightly in foil. I then wrapped in bath towels (wife is upper happy with me on this one.😄) and rested for 1.5hrs.
I then pulled the beef and added some of the jus in order to just gloss it up a bit. The rest of the jus is for dipping!
post #2 of 7
Tasty looking Chuckie. Nice smoke!

Points!
post #3 of 7
That's looks delicious!
post #4 of 7
Looks great!drool.gif
post #5 of 7

Now that is what pulled beef is supposed to look like!

 

Very nice job!

 

Points for sure!

 

Al

post #6 of 7

Good job JB, looks great.  So how did the new pellet grill perform?

post #7 of 7
Thread Starter 
Quote:
Originally Posted by Jasper7 View Post

Good job JB, looks great.  So how did the new pellet grill perform?

Thanks all!
The grill performs great. Perhaps too great! I am going to gain some serious weight at the rate I'm going! :)
Super simple to use, and maintains temperature beautifully.
Tonight was pulled beef nachos...
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