~ BDSkelly Pulled Beef Sunday Dinner

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bdskelly

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Feb 3, 2013
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DFW North Texas
With the missus still out of town I took it upon myself to do yet more smoking and yes beer consumption.
Yesterday was St Louis bones...
Tonight it's pulled beef that I'll make from a chuckey that winked at me Friday afternoon while pushing my buggy though the meat department.
4 pounds. Well rubbed with my spice blend. Nothing too fancy.
Using Todds Oak Dust in the smoker tray. The meat goes in when the MES hits 225.
Once Ol' Chuck hits about 130 I start spritzing every hour with ACV and water.

More later. B
 
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Chop up some sweet onion, butter and a little bit of Jalapeño pepper. (Actually this could be A LOT of jalapeño depending on which part of the country you live.)
When Ol'Chuck hits an IT around 165 I'll put him in a foil pan covered with the above goodies and cook him till the IT hits 205.
 
Chuck gets put in the pan with all the other flavors. I'll take it out when the IT hits 205. I've turned the MES up to 270 now.
 
Last edited:
Sorry for stepping on your toes.  

Absolutely not my friend! I'm happpy you chimed in. Because I am busy softening up this stubborn Roast!!!! No worries
It is a community effort here pal. My toes are just fine. But if this chuck don't shred pretty soon I'm throwing in the towel! I've got to fly to Springfield tomorrow!!! I know.... The meat lets me know when it's done... Not the other way around. Lol B
 
Points B.   

Great cook.   

You made the carousal
 
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