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Unread 11-12-2009, 12:56 PM   #1
Moose
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Question 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?
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Unread 11-12-2009, 01:01 PM   #2
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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.
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Unread 11-12-2009, 01:17 PM   #3
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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.
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Unread 11-12-2009, 01:19 PM   #4
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Quote:
Originally Posted by Ron_L View Post
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.
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Unread 11-12-2009, 01:26 PM   #5
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Quote:
Originally Posted by Bbq Bubba View Post
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!
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Unread 11-12-2009, 01:27 PM   #6
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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.
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Unread 11-12-2009, 01:37 PM   #7
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Quote:
Originally Posted by Ron_L View Post
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.
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Unread 11-12-2009, 01:38 PM   #8
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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.
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Unread 11-12-2009, 01:42 PM   #9
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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.
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Unread 11-12-2009, 01:43 PM   #10
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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.
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Unread 11-12-2009, 02:17 PM   #11
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Quote:
Originally Posted by RubThatButt View Post
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.

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Great post!
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Unread 11-12-2009, 02:26 PM   #12
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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....
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Unread 11-12-2009, 02:37 PM   #13
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Shoot, now I have to go pull the chuck roast out of the fridge!

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Unread 11-12-2009, 02:39 PM   #14
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Now I got another sauce to try.
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Unread 11-12-2009, 02:40 PM   #15
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Quote:
Originally Posted by landarc View Post
Now I got another sauce to try.
Me too. N8Man's recipe is now copy/pasted to my recipe file.
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