Pulled beef samiches

[BKING!]

So I pulled a Myron Mixon and cooked in a pan the entire way. Rubbed the meat down with Jeff’s Texas rub (this was amazing by the way).Cooked at 300 deg F with hickory for 2 hours uncovered in pan, 1 hour braising with beef broth and sliced onions cover on, and 2 hours rest with cover on. I then separated the fat and mixed a little au jus in with the pulled beef. This method made the meat incredibly juicy and tender and IT STAYED JUICY even after pulled sitting out on the counter for 2 hours. To be honest I thought his method would produce a bad product but it was juicy, tender, and had more smoke than I expected. I will have to try this with other tough cuts of meat and see how it does. If it goes well then this may be my go to technique for all the heavy collagenous meats.

 

[jaxgatorz]

Looks great !!

 

[dcecil]

Great Job Bking, another success

 

[bdskelly]

I’d say this is a real success! Like! B

 

[gmc2003]

By the looks of the finished product. It sounds like a great way to make it.

Point for sure.

Chris

 

[BKING!]

By the looks of the finished product. It sounds like a great way to make it.

Point for sure.

Chris

I wasn’t sure how the end product would be half covered in au jus during the wrapped portion of the cook and during the rest but I really liked it. Myron apparently does brisket and butts the same way. I’m hoping it ups my game some. Im doing a brisket and butts next weekend on the stick burner and plan on injecting them in addition to what I did today.

 

[SonnyE]

Yum!
Looks great!

I was reading through and saw braising and slicing onions, and I thought to myself: He likes onions like I like onions if he was slicing Onions for an hour. Or he needs somebody to sharpen his knife.... LOL!

 

[Smoke23]

I might have to try a chucky this way, yours look like they came out great!

 

[tropics]

That looks great to me Like
Richie

 

[SmokinAl]

Nice job!
It looks delicious!
I have been smoking in pans in broth for years.
One thing is for sure, you never get dry meat!
And there is always plenty of smoke flavor, and the Au Jus is always awesome!
Then there is no cleanup either!!
Al

 

[BKING!]

Nice job!
It looks delicious!
I have been smoking in pans in broth for years.
One thing is for sure, you never get dry meat!
And there is always plenty of smoke flavor, and the Au Jus is always awesome!
Then there is no cleanup either!!
Al

Yeah that was my experience too! I’m excited to try the brisket and butt on Memorial Day next week.

 

[tallbm]

So I pulled a Myron Mixon and cooked in a pan the entire way. Rubbed the meat down with Jeff’s Texas rub (this was amazing by the way).Cooked at 300 deg F with hickory for 2 hours uncovered in pan, 1 hour braising with beef broth and sliced onions cover on, and 2 hours rest with cover on. I then separated the fat and mixed a little au jus in with the pulled beef. This method made the meat incredibly juicy and tender and IT STAYED JUICY even after pulled sitting out on the counter for 2 hours. To be honest I thought his method would produce a bad product but it was juicy, tender, and had more smoke than I expected. I will have to try this with other tough cuts of meat and see how it does. If it goes well then this may be my go to technique for all the heavy collagenous meats.

Great job!
It seems that is basically how chucks get done in TX. Maybe not all the broth and onions but chuck in a pan or foiled pan, some liquid added, smoked, wrapped, cooked to high IT, then pulled and served in tacos, sandwiches, etc. etc.
That stuff is out of this world!