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First attempt at pulled beef.....

bigboy

Smoke Blower
149
13
Joined Apr 22, 2010
Was a fail even though it turned out delicious. I'm a little disappointed and I only have myself to blame. After foiling I inserted the probe through the foil, blindly, and wasn't 100% sure where it was in the meat. Anyway, after it alledegly reached 200 degrees I pulled it, placed it in a cooler and let it rest for an hour. When it went to pull it, I couldn't get the meat to budge. I ended up slicing it and calling it roast beef and made some sammiches. Check out the pics below and feel free to pass along any tips!
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,620
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Joined Oct 4, 2012
Looks tasty anyways!!! Looks like a 7 bone? I know we all say cook to IT of, but for roasts like that I really cook by time with the smoker at a certain temp when foiling. Chuckies and 7 bone roasts are one of those cuts.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
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Joined Oct 31, 2012
Well, if you don't want it, send it here. I'll be glad to take care of it for you. It looks tasty.

Disco
 

bigboy

Smoke Blower
149
13
Joined Apr 22, 2010
Thanks! I wasn't disappointed with the taste, it tasted amazing but I wanted to be able to pull it.
 

brewquest

Newbie
5
10
Joined Feb 22, 2014
I had the same problem. I just finished it in the oven with some apple juice for 3 more hours. Was able to pull it then
 

raastros2

Smoking Fanatic
OTBS Member
923
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Joined Jan 1, 2012
doin one right now and its been stalled at 156 for a hour and half or so
 

reinhard

Master of the Pit
OTBS Member
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Joined Feb 6, 2013
Look's like a real nice sandwich you ended up with and enjoyed!! Love a good beef roast.  Reinhard
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,998
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Joined Sep 12, 2009
No Biggy!!!  Lesson learned for pulling Beef. As long as it tasted Great, you won!!!

Lots of people pull it early, like 185*---190*, so they can slice it without it falling apart !!!

Pull the next one!!

Bear
 

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