Pulled Beef, Phrasty inspired

speedrcer1 · Jul 24, 2010

After I saw Phrasty's post, I just had to try this pulled beef.
About a 4# chuck roast. (thank you Main Street Meats)
Rubbed with Willie B's. Cooked on the kettle at 300
Foiled at 175, ran it up to 205. I expected it to take 7 hours but was done in under 6. So I let it rest foiled on a very low heat gasser.
Brethren, this was good. Real good. The pictures do not do it justice.

Talk about bark!

:wink: The wifey was pleased.......

SteelSmokin · Jul 24, 2010

That looks sweet more pond of it pulled?

Big_AL · Jul 24, 2010

Speed...nice looking chuckie. Did you put any kind of glaze or mop on the outside to get that fantastic dark color or was that all the result of the rub? More pron please!! :wink:

deepsouth · Jul 24, 2010

Nice bark!

Phrasty · Jul 25, 2010

That looks Great bro.. I'm glad it worked out for you too!

Cheers

mmmmeat · Jul 25, 2010

worked for me too!!! it was great!!!

speedrcer1 · Jul 25, 2010

Big_AL said:
Speed...nice looking chuckie. Did you put any kind of glaze or mop on the outside to get that fantastic dark color or was that all the result of the rub? More pron please!! :wink:

Sorry, no more pron.

Yeah, the bark was killer good. No mop or glaze, just the Willie B's rub shown in the first shot. It was the first time I smoked on the Weber and I should have used more wood. But a chuckie should be in everyones rotation.
I posted to FB and a friend comented on it. So I brought him over a small bowl full. While I was explaining how it was done, him and his wife devoured the bowl.
Thanks for looking.

Pulled Beef, Phrasty inspired

speedrcer1

is Blowin Smoke!

SteelSmokin

Full Fledged Farker

Big_AL

Full Fledged Farker

deepsouth

somebody shut me the fark up.

Phrasty

Babbling Farker

mmmmeat

is Blowin Smoke!

speedrcer1

is Blowin Smoke!

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