Trying pulled beef again……..

[Smoking Audi]

Trying pulled beef again on the Traeger. Got it loaded up with Lumberjack Competition Blend along with burning a smoke tube. Put it on about 7:15 this morning and just gonna let it go until it’s done. We will wrap it up in butcher paper when it hits the stall. Aiming for around 210 this time but as suggested from before we will aim at probe tender and what ever temp that happens.

Doing another arm roast because that is what we have on hand for today.

 

[sandyut]

I’m in, sounds like a solid plan.

 

[Smoking Audi]

We went with a simpler seasoning but cut the Old Bay Seasoning in half. Debating on spritzing as it smokes but the only thing we really have to use is apple juice in the house

Put the winter blanket on as it’s a bit chilly here.

 

[sandyut]

I don’t believe in spritzing, just lets the heat out. Never really felt like it made a difference. Just my opinion. I don’t ever wrap either. I go by the principle “the more simple, the better the product”.

 

[Smoking Audi]

Up to 128F IT now. Been about 3 hours. My smoke tube is about all burned up

 

[Brokenhandle]

Look forward to seeing the finish! I've never spritzed either, not gonna start but think sandyut is right...just let's your heat out.

Ryan

 

[bauchjw]

Looking good! I’m in!

 

[SmokinAl]

Well I guess I’m in too!
Al

 

[Smoking Audi]

5 hours in and at 155. Has not seemed to stall yet.

 

[Bearcarver]

Great Start !!
I never spritzed either, but when I put it in a Pan & foiled it at about 165°, I used to add about 6 ounces of Apple Juice to the pan & meat. I'd heat the juice first, so it doesn't cool the meat.

Bear

 

[Smoking Audi]

Hit the stall at 6 hours and about 158. Double wrapped in butcher paper and now it’s just cooking away at 250. We are now up to 178 after 9 hours total.

We tasted it when we wrapped as there was a little piece trying to flake off. OMG WAS IT GOOD!!!

Considering turning the temp up to 275 at this point. Thoughts?

 

[Bearcarver]

Hit the stall at 6 hours and about 158. Double wrapped in butcher paper and now it’s just cooking away at 250. We are now up to 178 after 9 hours total.

We tasted it when we wrapped as there was a little piece trying to flake off. OMG WAS IT GOOD!!!

Considering turning the temp up to 275 at this point. Thoughts?

Won't hurt a bit !!

Bear

 

[DRKsmoking]

Reading over , so might as well stay for the finish, i'm in

David

 

[DougE]

Considering turning the temp up to 275 at this point. Thoughts?

I generally run the pellet grill at a lower temp (160~180*) For the first couple hours or so, then bump it up to 275 or so for the rest of the time on large pieces of meat. You will be fine at 275, or a little higher.

 

[sandyut]

I generally run the pellet grill at a lower temp (160~180*) For the first couple hours or so, then bump it up to 275 or so for the rest of the time on large pieces of meat. You will be fine at 275, or a little higher.

That is my process exactly. And I don’t wrap it either

 

[bigfurmn]

Ok, so how did the story end????

 

[Smoking Audi]

Just took it off the smoker. It’s resting in a cooler. Hit about 208-210

 

[Smoking Audi]

12 hours on the Traeger, about 50 minutes or so resting in the cooler. Wrapped in butcher paper after 6 hours at 158. Hell yeah this stuff is good.