Hi everyone!
This weekend I decided it was time to try my hand at pulled beef.
Here I want to give a shout out to @chopsaw and his post Pulled chuck method , and to @jcam222 and his post Smokefire does Chuckies and Keto Cowboy Beans.
It was these two posts that gave me the inspiration to try it, and I must say, thanks guys!
I started by cutting up one large onion and two small jalapeño peppers and washing up a bunch of sliced mushrooms.
I put these in a disposable cake pan and added 1 1/2 cups of beef broth and about half a stick of Smoked garlic butter. I set this under the chuck roast during the cook to catch the drippings.
Used a thawed chuck roast that my wife found in the freezer.
Franks Hot Sauce as a binder and Richard Fergola Honey Habanero for the rub.
On the OKJ offset at 250*
3.5 hours in it’s ready for some Rufus Teague Touch O Heat BBQ sauce.
I sauced the first side and built up my fire to hit 275* let it sit for 30 mins and then sauced the other side and let sit for another 30.
Then I set the chuck in the drippings pan with the veggies and covered tight with foil.
In the oven @ 300* until it hit 212*.
Pulled the chuck out, wrapped it in foil and poured a small amount of drippings into the package and put back in the oven at 225* for 45mins.
It pulled beautifully
Toasted a pretzel bun on the oven rack for a few minutes to get it warm
Get together the fixings
Mayonnaise on the bottom and horseradish on the top
Add the meat
Add some of the veggies from the drippings pan. (I strained them out of the juice.)
A little extra Rufus Teague…
A slice of Muenster cheese
And it’s ready!
First bite…Mmmmm!
This a very long post…sorry about that!
As always thanks for looking!
God bless…
- Mike
This weekend I decided it was time to try my hand at pulled beef.
Here I want to give a shout out to @chopsaw and his post Pulled chuck method , and to @jcam222 and his post Smokefire does Chuckies and Keto Cowboy Beans.
It was these two posts that gave me the inspiration to try it, and I must say, thanks guys!
I started by cutting up one large onion and two small jalapeño peppers and washing up a bunch of sliced mushrooms.
I put these in a disposable cake pan and added 1 1/2 cups of beef broth and about half a stick of Smoked garlic butter. I set this under the chuck roast during the cook to catch the drippings.
Used a thawed chuck roast that my wife found in the freezer.
Franks Hot Sauce as a binder and Richard Fergola Honey Habanero for the rub.
On the OKJ offset at 250*
3.5 hours in it’s ready for some Rufus Teague Touch O Heat BBQ sauce.
I sauced the first side and built up my fire to hit 275* let it sit for 30 mins and then sauced the other side and let sit for another 30.
Then I set the chuck in the drippings pan with the veggies and covered tight with foil.
In the oven @ 300* until it hit 212*.
Pulled the chuck out, wrapped it in foil and poured a small amount of drippings into the package and put back in the oven at 225* for 45mins.
It pulled beautifully
Toasted a pretzel bun on the oven rack for a few minutes to get it warm
Get together the fixings
Mayonnaise on the bottom and horseradish on the top
Add the meat
Add some of the veggies from the drippings pan. (I strained them out of the juice.)
A little extra Rufus Teague…
A slice of Muenster cheese
And it’s ready!
First bite…Mmmmm!
This a very long post…sorry about that!
As always thanks for looking!
God bless…
- Mike
