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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-24-2013, 11:48 PM | #1 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Pulled Beef info...to stop a 'jacking
In response to a question about how to do pulled beef, that was thread jacked into another thread...oh the horror
Pulled beef can be made with either brisket or chuck. I prefer to use chuck. It is really not a lot different than making pulled pork, you take the chunk of meat, rub it with anything from salt and pepper, to some fancy conconction and cook it until it shreds easily. There are lots of permutations, from that point on, for making it into a myriad of dishes. My normal process... 1. I like to run my UDS around 280F or so, largely because that is where it likes to settle in, no matter what I do. Get it fired up and stabilized. I find even at this heat, chuck roasts can be remarkably stubborn. 2. I will usually cook the chuck for 2 hours with no pan or covering, or until the color look about where I want. It is rarely less than 2 hours. This is done directly on the grate. Unlike brisket, where I go cooler for the first hour to try and get a nice smoke ring, with a chuck, put the spurs on from the get go. 3. Once the color is right, I like to pan and foil the chuck, with 1/2 cup of jus, stock or even water (some use beer). I tightly foil the pan, to speed things up. Now, I don't always do this, cause sometimes, I want to cook it all the way on the grate, I get a little dryer product. which I prefer for things like tacos. 4. I have had poor results with probing a chuck, so I use a fork and push it in and twist, if the fibers of the meat split easily, then I pull it. Often, this is not until the meat is 210F or more. You have to be patient. Foiled, it can be 4 houors, unfoiled, you could easily be looking at more than 6 hours.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
2 members found this post helpful. |
04-24-2013, 11:56 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Pulled chuck, cooked without panning...
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-25-2013, 12:41 AM | #3 |
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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1 members found this post helpful. |
04-25-2013, 01:14 AM | #4 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Just so I can get more answers, here is the link to the almost 'jacked.
http://www.bbq-brethren.com/forum/sh...73#post2459773 This is a cross 'jacking.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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04-25-2013, 05:53 AM | #5 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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I'm with Landarc. Same general experience and technique. And I find the fork test works better as well.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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04-25-2013, 06:41 AM | #6 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Once you have foiled the brisket, is there any reason to not crank up the heat and get it done?
jon |
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04-25-2013, 08:42 AM | #7 | |
is one Smokin' Farker
Join Date: 09-10-03
Location: Great Bend, Kansas
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Quote:
That is what I do, once I foil or pan I turn the heat up to 325 or so on my Traeger. When it is foiled all I am doing is finishing the cook, but I don't want it so hot that it scorches the bottom of the pan so I don't go any higher than 325.
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David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends. |
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04-25-2013, 08:57 AM | #8 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Thanks Bob, the question really comes down to chuck or brisket. I honestly can't tell you which I prefer for taste. It's usually the one I made last. I do find chuck much more forgiving though.
(I just realized this is Q-talk. What am I doing here?)
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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04-25-2013, 08:59 AM | #9 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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Thanks from: ---> |
04-25-2013, 09:07 AM | #10 |
Is lookin for wood to cook with.
Join Date: 02-19-13
Location: Spijkenisse, ZH
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Chuck > Pulled Pork in this house. As I can get chuck (we bescribe it here as being part of the shoulder) for the same price as a pork shoulder I always pick chuck.
I do like the foil method very much, but I still did it low and slow with briquettes and hickory, only the last 20 degrees celcius it was in the foil. So its longer on the Q unfoiled than foiled. I go till 88 - 90 degrees celcius with it. Think ill next time us this method! Some pics; 2,5 kilo's of chuck rubbeb with mustard and Worcester Sauce first, then S&P, brown castersuggar, garlic and onion powder and sweet paprica End result, nicest bark I achieved was the first time! This was only part of it, we ate with 5 ppl of it and where completly stuffed including some ciabatta bread and potatosalad. |
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04-25-2013, 09:28 AM | #11 |
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA
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landarc's step-by-step is great !!!
Thank You for that !!!! I love pulled beef, maybe even more than PPork, which is hard to beat....... I've also used clod (which is cousin to chuck) ~~> Injected cheater to keep the moisture level up & garlic cloves stabbed all over a various depths Or, tri-tip ~~~> MMmmmmm............Beef flavored soft spagetti........ tri-tip is my favorite & is actually less expensive than chuck in these parts.....if youi watch for specials.......... |
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04-25-2013, 09:34 AM | #12 |
Is lookin for wood to cook with.
Join Date: 02-19-13
Location: Spijkenisse, ZH
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Holy cow, that clod look gr-eat. How much lb/kg was that?
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04-25-2013, 09:40 AM | #13 |
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA
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04-25-2013, 10:46 AM | #14 |
Full Fledged Farker
Join Date: 12-07-09
Location: Kansas City, Mo.
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This makes my mouth water
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KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser |
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04-25-2013, 11:01 AM | #15 |
Is lookin for wood to cook with.
Join Date: 02-19-13
Location: Spijkenisse, ZH
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