First try at pulled beef....Chucky style sorta.

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coma44

Fire Starter
Original poster
Aug 19, 2010
56
11
Greenfield Massachusetts
Since the CSR came out really well last night in my first run with the new A-MAZE-N smoker, I decided to give pulled beef a try, I found a beef round quad at BJ's for 2.49 a lb. 9lb and change for 22$. Figured it would make a good pulled beef.  Made a quick rub and loaded them into the MES at 10:30 pm started at 215 deg for 2 hours and then let them run over night at 190 deg. thought maybe really low and slow would help tenderize this tough as hell cut. (could be wrong but ?)

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Re loaded the A-maze-N smoker at 8:00AM and here is what they look like so far. Internal was 142 deg.

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Going to foil and add a little beef stock at 10:30 ish and check temp again (I know i need to get a digital remote soon)

Hope to have it done for Noon to 1 PM for a good Sunday lunch to go with football games....More later. Did i mention I like new toys!
 
Here is the end product. Came out with good flavor some spots were a little dry did it sliced and pulled .....but pan drippings fixed the dry spots just fine. Think I could have gone twice as long in the foil. Thanks for looking.

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When I saw that you wanted to pull this sirloin tip roast I was about to say that it won't pull very well. It's to much a close grained hunk of meat to pull it is more for slicing it really thin for sandwiches and such. You want a chuck roast or a brisket for pulling it is not so tight grained and has more connective tissues and fat  to break down making it easier to pull. Now I smoke them all the time and I only take mine to 135°or 140° cause we like it med rare on the ends and rare in the middle.
 
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