So for part of the buffet I talked my daughter into pulled beef to off set the smoked legs of lamb. The pasta was her first request but she also wanted meat. So thanks to all who have posted on this wonderful site with all kinds of knowledge and experience.
We decided on Italian beef, I looked at several post for the seasoning. Next was the cut of beef I ended up with a shoulder clod 23.4 lbs.
So my plan was to take it to 205 and shread for sammies. I smoked it on my home made Rf at 275 degrees with oak,maple,and hickory. So here is what I did:
Made up my seasoning mix of SPOG basil and oregano, and added some EVoo to make a paste.scored the fat cap and rubbed in the seasoning then let it rest until the smoker was up to temp. The beer can in the back is for a size reference. Started fat side down for the first 4 hours then I wanted to catch the drippings but didn't want to leave it in the liquid the whole time so I sliced 6#of white onions in a full size hotel pan added beef broth and a couple of beers and placed the beast fat cap up and smoked another 5 1/2 hours It was @ 175 so I foiled and added a few more splits checked again it was @ 193 added a little more wood went back inside set my alarm for 3:00 a.m. figured I would pull and put in the cooler for the rest of the night. Oops my wife woke me up at 7:30 and this is what I found when I pulled back the foil it was still at 140 degrees
Here it is pulled with a few onions
I will probably make some finishing sauce tomorrow for the party. I will also take a plated picture of all of the smoked goodness.
Thanks for looking
PABEEF
We decided on Italian beef, I looked at several post for the seasoning. Next was the cut of beef I ended up with a shoulder clod 23.4 lbs.
So my plan was to take it to 205 and shread for sammies. I smoked it on my home made Rf at 275 degrees with oak,maple,and hickory. So here is what I did:
Made up my seasoning mix of SPOG basil and oregano, and added some EVoo to make a paste.scored the fat cap and rubbed in the seasoning then let it rest until the smoker was up to temp. The beer can in the back is for a size reference. Started fat side down for the first 4 hours then I wanted to catch the drippings but didn't want to leave it in the liquid the whole time so I sliced 6#of white onions in a full size hotel pan added beef broth and a couple of beers and placed the beast fat cap up and smoked another 5 1/2 hours It was @ 175 so I foiled and added a few more splits checked again it was @ 193 added a little more wood went back inside set my alarm for 3:00 a.m. figured I would pull and put in the cooler for the rest of the night. Oops my wife woke me up at 7:30 and this is what I found when I pulled back the foil it was still at 140 degrees
Here it is pulled with a few onions
I will probably make some finishing sauce tomorrow for the party. I will also take a plated picture of all of the smoked goodness.
Thanks for looking
PABEEF