I had an idea - pulled smoked beef chuck Carolina Style

Moose · 11-12-2009, 12:56 PM

Has anyone here done something like this? What would be the best temp to pull the meat before shredding?

early mornin' smokin' · 11-12-2009, 01:01 PM

i havent, but if you're gonna shred anything i know you gotta take it up to at least 160, but im sure someone will chime in with a better answer.

Ron_L · 11-12-2009, 01:17 PM

Use the biggest chuck roast that you can find and take it to 200 or 205 degrees internal and it should pull easily. Small chucks tend to dry out.

BTW, it's only a matter of time before someone will tell you that there is no such as pulled beef in the Carolinas. Only pork.

Bbq Bubba · 11-12-2009, 01:19 PM

Quote:

Originally Posted by Ron_L

Use the biggest chuck roast that you can find and take it to 200 or 205 degrees internal and it should pull easily. Small chucks tend to dry out.

BTW, it's only a matter of time before someone will tell you that there is no such as pulled beef in the Carolinas. Only pork.

and it would DEFINETLY not be Carolina style.

Moose · 11-12-2009, 01:26 PM

Quote:

Originally Posted by Bbq Bubba

and it would DEFINETLY not be Carolina style.

I already figured that, just thought I would try something different...of course, if someone else has a better idea of what I might do with pulled smoked beef chuck, I'm all ears!

Rowdycue · 11-12-2009, 01:27 PM

Pulled beef sounds good but I have cooked BBQ for over 40 years and have never heard of Carolina style pulled beef and I live there.

RubThatButt · 11-12-2009, 01:37 PM

Quote:

Originally Posted by Ron_L

Use the biggest chuck roast that you can find and take it to 200 or 205 degrees internal and it should pull easily. Small chucks tend to dry out.

Agreed they fall apart at 205:

They are great slapped on buns and topped with this mix if it's up your alley:

1/2 cup ketchup and 1 cups Coca Cola mixed and simmered for a minute or two. I also sometimes throw in a little mustard and a splash of pickle juice in the sauce as well.

MMMMM Good.

Midnight Smoke · 11-12-2009, 01:38 PM

I have not had much luck with pulled beef. But I do think the Carolina Style is all in the sauce and on beef it does not sound very good, but what do I know. You could try some sauce on some for a test.

landarc · 11-12-2009, 01:42 PM

I heard that the only thing you can BBQ in the Carolina's is pork. I think it will be good. I agree with above folks, get a large one and cook to over 200, pull and enjoy. I gotta try the ketchup/coke mix RubthatButt is recommending.

deguerre · 11-12-2009, 01:43 PM

I know in the South (Sorry Texas) if it ain't pig, it's just smoked meat.
Having said that, pulled chuck is one of my faves and I'm from Alabama.

Westexbbq · 11-12-2009, 02:17 PM

Quote:

Originally Posted by RubThatButt

Agreed they fall apart at 205:

They are great slapped on buns and topped with this mix if it's up your alley:

1/2 cup ketchup and 1 cups Coca Cola mixed and simmered for a minute or two. I also sometimes throw in a little mustard and a splash of pickle juice in the sauce as well.

MMMMM Good.

DING ding ding ding.
Hold all calls, folks, we have a winner!
Great post!

N8man · 11-12-2009, 02:26 PM

I guess that if I'm cooking in Carolina it means that my Chuck is Carolina Style...Cooked to 225* internal

And I like this sauce to compliment it...

Black Jack BBQ Sauce:
2 cups chopped sweet onion, 2 cups strong coffee, 1 cup catsup,
1 cup worcestershire, 1/2 cup brown sugar, 1/2 cup cider vinegar,
1/4 cup Texas Pete, 3 Tbls. chili powder, 6 cloves garlic minced,
2 tsp. salt
Combine in sauce pan, bring to simmer, simmer 1/2 hour....

jeffjenkins1 · 11-12-2009, 02:37 PM

Shoot, now I have to go pull the chuck roast out of the fridge!

Jeff

landarc · 11-12-2009, 02:39 PM

Now I got another sauce to try.

deguerre · 11-12-2009, 02:40 PM

Quote:

Originally Posted by landarc

Now I got another sauce to try.

Me too. N8Man's recipe is now copy/pasted to my recipe file.

11-12-2009, 12:56 PM	#1
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	I had an idea - pulled smoked beef chuck Carolina Style Has anyone here done something like this? What would be the best temp to pull the meat before shredding? __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

11-12-2009, 01:01 PM	#2
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny Downloads: 0 Uploads: 0	i havent, but if you're gonna shred anything i know you gotta take it up to at least 160, but im sure someone will chime in with a better answer. __________________ I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20

11-12-2009, 01:17 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Use the biggest chuck roast that you can find and take it to 200 or 205 degrees internal and it should pull easily. Small chucks tend to dry out. BTW, it's only a matter of time before someone will tell you that there is no such as pulled beef in the Carolinas. Only pork. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

11-12-2009, 01:38 PM	#8
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	I have not had much luck with pulled beef. But I do think the Carolina Style is all in the sauce and on beef it does not sound very good, but what do I know. You could try some sauce on some for a test. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-12-2009, 01:42 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I heard that the only thing you can BBQ in the Carolina's is pork. I think it will be good. I agree with above folks, get a large one and cook to over 200, pull and enjoy. I gotta try the ketchup/coke mix RubthatButt is recommending. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-12-2009, 01:27 PM	#6
Rowdycue On the road to being a farker Join Date: 12-15-08 Location: Walterboro, S.C. Downloads: 0 Uploads: 0	Pulled beef sounds good but I have cooked BBQ for over 40 years and have never heard of Carolina style pulled beef and I live there.

11-12-2009, 01:43 PM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I know in the South (Sorry Texas) if it ain't pig, it's just smoked meat. Having said that, pulled chuck is one of my faves and I'm from Alabama. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-12-2009, 02:26 PM	#12
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	I guess that if I'm cooking in Carolina it means that my Chuck is Carolina Style...Cooked to 225* internal And I like this sauce to compliment it... Black Jack BBQ Sauce: 2 cups chopped sweet onion, 2 cups strong coffee, 1 cup catsup, 1 cup worcestershire, 1/2 cup brown sugar, 1/2 cup cider vinegar, 1/4 cup Texas Pete, 3 Tbls. chili powder, 6 cloves garlic minced, 2 tsp. salt Combine in sauce pan, bring to simmer, simmer 1/2 hour.... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

11-12-2009, 02:37 PM	#13
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Shoot, now I have to go pull the chuck roast out of the fridge! Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

11-12-2009, 02:39 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Now I got another sauce to try. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

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