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Pulled Beef


Smoke Blower
Joined Dec 20, 2012
Hey y'all!!

It's been quite some time since I have posted here or been around. You know, with deer season going on and football and such.

Anyways, I need some advice and tips and pointers.

I am looking to possibly making pulled beef and do it right. I tried doing it before and it was a horrible mess. I would like to ask the following...

1) What cut of beef should I be using to make this happen?

2) What rub do you recommend and do you recommend a sauce either KC or Carolina?

3) What's the cook time I am looking at and what is my target IT to be good for pulling? Is it the same as pork (Which I usually take to 205)?

4) Do you recommend that I inject it and if so, what do you recommend (I do have some Cajun Injector Brand injections/marinades)?

Any advice you guys have about this and answers to my questions would be extremely helpful. I want to branch out and try something new and get away from my usual cooks.

Thanks y'all!!    


Legendary Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Group Lead
Joined Jun 1, 2008
id do a chuck roast wit salt pepper and garlic.

smoke to a it of 195-205 then pull

sauce on the side

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