- Sep 15, 2012
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Well I was getting things ready for work this week and found out I was out of pulled beef so I asked myself - Whats a man supposed to do without any pulled beef for supper(s). I had pulled pork last week so I didn't want do a repeat performance at work. To much of a good thing don't ya know. As luck would have it our local grocer had chuck on sale. I went and picked one of those bad boys up(should have bought a couple - I know stupid, stupid, stupid). I also wanted to see how hard it was to smoke it in the Kettle with a charcoal basket. So let the journey begin:
I was kinda feeling lazy on Sunday. So I didn't even bother cleaning out the ash from Saturdays smoke. I just used the sweepers and let it fall into the dish, and fired her up. Note the three good size piles of ash.
Now the meat: A little under 4# at 2.99 per. Not bad for our neck of the woods.
All seasoned up with Kosher salt and ground black pepper.
...and on to the Kettle. With a couple good chunks of hickory.
After a few hours I had to reload the basket. I also decided to toss on a meatloaf for good measure. I was out of smoked loaf also. Still cruising at 260*
Decided to foil her up at 170*. I knew I had some beef broth somewhere, but I couldn't find it. Anywho apple juice worked for me.
Took it out of the foil around 195* and back on the grate she went. Once it hit 203 it was tender. Removed from the grate let her sit on the counter until temps dropped to 170* then wrapped it up for an hour and into the oven(no heat) for a rest. Then I pulled her apart with ease. I have to admit I did nible on a few pieces.
Today she along with the meatloaf will get vacuumed sealed and placed in the freezer for future dinners. Thanks for taking the time to look. Oh, I probably won't be using a basket for long cooks again, as I had to refill about 4 times for a 7.5 hr. cook. Next time I'll either use the WSM or the snake method in the Kettle.
One other note - here's a shot of my buddy Skidmark waiting patiently
And this is how he got his name - see the brown tuff of hair and it's location. Man do I have to weedwack.
Chris
I was kinda feeling lazy on Sunday. So I didn't even bother cleaning out the ash from Saturdays smoke. I just used the sweepers and let it fall into the dish, and fired her up. Note the three good size piles of ash.
Now the meat: A little under 4# at 2.99 per. Not bad for our neck of the woods.
All seasoned up with Kosher salt and ground black pepper.
...and on to the Kettle. With a couple good chunks of hickory.
After a few hours I had to reload the basket. I also decided to toss on a meatloaf for good measure. I was out of smoked loaf also. Still cruising at 260*
Decided to foil her up at 170*. I knew I had some beef broth somewhere, but I couldn't find it. Anywho apple juice worked for me.
Took it out of the foil around 195* and back on the grate she went. Once it hit 203 it was tender. Removed from the grate let her sit on the counter until temps dropped to 170* then wrapped it up for an hour and into the oven(no heat) for a rest. Then I pulled her apart with ease. I have to admit I did nible on a few pieces.
Today she along with the meatloaf will get vacuumed sealed and placed in the freezer for future dinners. Thanks for taking the time to look. Oh, I probably won't be using a basket for long cooks again, as I had to refill about 4 times for a 7.5 hr. cook. Next time I'll either use the WSM or the snake method in the Kettle.
One other note - here's a shot of my buddy Skidmark waiting patiently
And this is how he got his name - see the brown tuff of hair and it's location. Man do I have to weedwack.
Chris