Well, I finally tried Pulled Beef

[joe black]

Gary, trying to take salt out is like trying to unring a bell or unscramble an egg. Best to add it later, Joe

 

[gary s]

 
Ha!!!  We're good!!  But I'm afraid, being as old as I am, that I'll never live long enough to become YOUR equal around a smoker.  

Gary

Hey you are way to kind.  I see all the stuff you smoke.

Gary

 

[Bearcarver]

Those Chuckies look Great from my house, Gary!!!

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You did it just about like I do my Chuckies!!

I love Pulled Chucky Sammies!!!

Wind can be a real pain without a wind break around an MES, or at least around the top vent.

Bear

 

[JckDanls 07]

Maybe next time to the toothpick/probe test instead of going by temps... they may have been ready for pulling much sooner which might have kept them from drying out ...

 

[jbills5]

Maybe next time to the toothpick/probe test instead of going by temps... they may have been ready for pulling much sooner which might have kept them from drying out ...

I tend to find that chuckies actually need a higher temp to get probe tender. I start checking around 200, but find that they are probe tender around 210 or so.

 

[disco]

Great looking pulled beef, Gary! I love smoked beef and you have inspired me to try it pulled.

As for taking a long time to defat sauce, try pouring the liquid into a tall glass container (I use a 2 cup pyrex measure). The fat floats to the top. I put a poultry baster point into the liquid under the fat and suck it out, leaving the fat on top. It takes seconds.

Points for a great thread.

Disco