Pulled beef - what am I doing wrong?

[Smoking Audi]

So we have tried pulled beef twice now and while it smoked up great, it did not pull apart like a pork butt will.

Do I have to go with a higher IT? Is it the type of meat?

This last time we did an arm roast for over 8 hours and pulled it off the pellet smoker about 201 or so. Like I said, sliced up great, just did not pull apart.

 

[bigfurmn]

201 should pull/shred. Are you using the thermometer on the unit or a separate one? Also what cut of meat are you using?

 

[bauchjw]

Looks pretty, but you pulled too soon. You can’t smoke to target IT, you need to smoke it until the toothpick goes in and out all over, smoke to probe tender!

 

[TNJAKE]

You need to take the IT to around 210. When finished wrap in foil and put in a cooler with towels for about an hour. This will change the game for you

Pulled Beef Sammiches

Howdy smokers. Beautiful fall day here in Tennessee so decided to smoke up a chuck roast Chuck roast before rub Used some kinders AP. Pretty tasty All rubbed up Onto the smoker at 225 with pecan pellets Smoked for around 3hrs until IT was 160 then put in pan with a splash of beef broth, Guinness...

www.smokingmeatforums.com

 

[Smoking Audi]

Kinda wondered if I just wasn’t going high enough on the IT. Next one we will aim higher. Thanks for the info

 

[912smoker]

You need to take the IT to around 210. When finished wrap in foil and put in a cooler with towels for about an hour. This will change the game for you

Pulled Beef Sammiches

Howdy smokers. Beautiful fall day here in Tennessee so decided to smoke up a chuck roast Chuck roast before rub Used some kinders AP. Pretty tasty All rubbed up Onto the smoker at 225 with pecan pellets Smoked for around 3hrs until IT was 160 then put in pan with a splash of beef broth, Guinness...

www.smokingmeatforums.com

Yes I've used Jake's recipe 3 times with great results everytime !

 

[chopsaw]

Next one we will aim higher. Thanks for the info

And see if it probes tender . Had this one go all they way to 211 , and 11 hours in the smoker . Probed tender , but wouldn't shred . Perfect slice though . Melt in your mouth .
If you add liquid when you wrap , make sure the liquid is warmed up .

 

[bauchjw]

It’s sometimes counterintuitive, you need to get it to the point where all the collagen and connective tissue is rendered to enable it to pull apart. Each is different, that’s why you hear “probe tender” a lot here. It may be probe tender at 199 or 210. The IT is more a guide to when to probe.

 

[smokerjim]

i would try a chuck roast next time they are better for pulled beef.

 

[thirdeye]

Beef for pulling, cuts like short rib, chuck or brisket will benefit from a wrapped (or covered step). Not only will this help getting through the stall, but it will tender it up a little and the foil juices can be de-fatted and returned for moisture. You just have to careful when probing so you don't take it too far. This is a Cajun style brisket that is served with rice and gravy, so I smoked it for 5 or 6 hours, then used my Magnalite for the finish. It's very tender and limber and I got some pullable meat. However, another 30 minutes would have made it un-sliceable.... it's a fine line.

 

[jcam222]

My two favorite cuts for pulling are chuck and brisket point. Short rib will certainly pull but I can’t bring myself to pull them.

 

[BaxtersBBQ]

I agree with the other comments. It looks like the cut of meat is your problem. I use Chuck roasts for mine. Points work good too. Need something with a lot of fat. . I cook them right next to my pork butts. Exact same temp and time. About 4-5 hours on the smoke, then 4-5 hours wrapped. Then 4-5 hours rest. I usually start them 5pm and shred them 7am the next morning.

 

[sandyut]

Agree with TNJAKE and chopsaw . IT more like 210ish. Ive only done chucks and they turned out great.

 

[zwiller]

Agree with TNJAKE and chopsaw . IT more like 210ish. Ive only done chucks and they turned out great.

+1; I've read of guys that had probe tender under 200F but never happened to me. I start probing 205F. It's better to err on the side of being overdone than under. Great pics everyone. Gonna defrost some brisket I did over the summer for this exact scenario: cold as a witches *** here and under advisory but craving caveman meat.

 

[edmonds]

i would try a chuck roast next time they are better for pulled beef.

I agree with the other comments. It looks like the cut of meat is your problem. I use Chuck roasts for mine. Points work good too. Need something with a lot of fat.

Agree with many things said above
1) cook longer
2) use a chuck roast instead of the leaner arm roast
3) wrap in butcher paper after several hours of smoking.