Shredded BBQ Beef

[IH 1026]

Picked up a Weber Smokey Mountain (22") for my birthday at the beginning of the month and plan on using it for my first cook tomorrow. I'll be smoking 2 different pieces of meat with 2 different rubs on them... one is a hanging tender , and the other is a chuck roast.

Red Angus hanging tender on the left, Chuck on the right with a slightly different rub.

I plan on firing up the smoker about 9am and putting the meat on after the temps have stabilized inside for a while. Picked up a few free styrofoam coolers from work ( People throw them away at our recycling center) and wanted to let them rest for a while in there before I tare them apart for pulled beef sandwiches.

 

[yankee2bbq]

Can’t wait for this smoke! You’re going to love the WSM!!

 

[hillbillyrkstr]

Shredded beef is awesome!!

Enjoy

Scott

 

[gmc2003]

Sounds like a plan, let us know how it turns out. Shredded beef is a favorite around our house.

Chris

 

[IH 1026]

Thanks for the replies all... I'l be posting pictures as I go tomorrow. As I stated in my first post, it's my first smoke, so there's a frozen pizza in the freezer for the wife if things go bad.

 

[Best Consumer Reports]

Which is the better between "Pit Barrel Cooker Vs Weber Smokey Mountain"? I love my Pit Barrel Cooker :P

 

[bmudd14474]

Which is the better between "Pit Barrel Cooker Vs Weber Smokey Mountain"? I love my Pit Barrel Cooker :p

WSM would be what I would go with. Holds more consistent temps

 

[pc farmer]

My UDS is like a pit barrel. Holds great temps. My mini wsm is like the WSM. Both hold temps great. Use your 22 WSM

 

[IH 1026]

Added one more chuck roast to the mix this morning with just salt and pepper added to it since my wife and son don't care for spicy food too much. Got my coals started up around 9:15, and had the meat on at around 10. The plan is to let it smoke uncovered for 3 hours, and then cover and let it on for another 2 hours. I'll have to keep an eye on the smaller piece and pull/wrap at around 135 and let rest till the other meat is done.

<a href=""><img src="" title="source: imgur.com" /></a>

 

[IH 1026]

Lesson learned for the next time... use about a 1/4 of the amount of salt on the meat. Flavor was pretty good, just too salty for my taste.