Third Attempt Pulled x 3, Smoked, Braised, and Shredded Beef

[Stlsportster]

Dinner at my house is hectic. Pulling a 16 and 14 yr old boy off the video games and YouTube stream on the weekend is work. So. I present a meal in 4 parts on paper.

Hatch Chile / Mexican Blend Quesadilla

Hatch Chile / Pepperjack Sourdough (mine)

BBQ / Mexican Blend / Quesadilla

Onion / Swiss / Rye (wife)

Finally I sit down. Freakin short order cook I tell ya.

 

[Stlsportster]

Just licking my phone screen here.........

Why?! Drop it in the pan of beans?!? :crazy:

 

[ChileRelleno]

DAMN! That's some danged fine looking pulled beef!
First Rate, A1... Nice cook.

 

[tom b]

You nailed then all Joel!

 

[bbqwizard]

What’s that you say. Shredded, braised beef??

Looks terrible. I may have to take it for your well being, and that of others:tongue:

 

[HogGrog]

That’s a great cook and a lot of work!

Did pulling it 3 times improve the texture?

 

[Stlsportster]

That’s a great cook and a lot of work!

Did pulling it 3 times improve the texture?

I’m pretty sure pulling it home from the store on that sled would have been enough.

 

[Stlsportster]

14 yr old rolls out of bed at 1125. Dad. I’m hungry. Do we have Hawaiian bread?

 

[Moose]

I hope there's some pulled beef left for nachos...

 

[SmokinAussie]

Unbelievable!

 

[Shiz-Nit]

Looking good

 

[LordRiffenstein]

Great stuff Joel!!

 

[SweetHeatBBQnSC]

Suddenly that piece of cheese doesn't feel suffice for bfast. Joel, awesome looking cook and the execution of the sandwiches and quesadillas. Now so hungry!

 

[Stlsportster]

Hatch / Mexican Blend Omelette/ Avocado / Sourdough toast

 

[MattGoose]

Ummm.... this looks absolutely unreal. I've been looking for a new taco idea.


Can you share a little more detail on cut/temp/time at each stage?



Looks thin for chuck roast, to me, but I'm an idiot. 250 on the smoke side, 300 on the braise?


Don't need a ton of details, but the braise is a great add and I don't see it on a lot of recipes.


Thanks!

 

[jasonjax]

Great thread. And you're a poet even if you din't know it...

 

[Stlsportster]

Ummm.... this looks absolutely unreal. I've been looking for a new taco idea.


Can you share a little more detail on cut/temp/time at each stage?



Looks thin for chuck roast, to me, but I'm an idiot. 250 on the smoke side, 300 on the braise?


Don't need a ton of details, but the braise is a great add and I don't see it on a lot of recipes.


Thanks!

You had it right on. About 3 hours at 250 but I’ve gone hotter and the chuck is forgiving.

Some combination of spice and liquid. About a cup of liquid per 2-3 lbs of meat. Then foil and cook at whatever temp you want or throw it in the oven. 300-325 until tender. I’d say about 2.5 hours at 300.

These were cut thin but didn’t effect taste or texture.

Search Pepper Stout Beef if you want a starting point. Or search for Barbacoa. I’ve done that with beef cheeks. That’s the bomb.

 

[MattGoose]

You had it right on. About 3 hours at 250 but I’ve gone hotter and the chuck is forgiving.

Some combination of spice and liquid. About a cup of liquid per 2-3 lbs of meat. Then foil and cook at whatever temp you want or throw it in the oven. 300-325 until tender. I’d say about 2.5 hours at 300.

These were cut thin but didn’t effect taste or texture.

Search Pepper Stout Beef if you want a starting point. Or search for Barbacoa. I’ve done that with beef cheeks. That’s the bomb.

That's fantastic, I know what I'm doing this weekend. Thank you!

 

[DanB]

Great cook. All 3 look good..root beer one looks the best..:grin:

DanB

 

[SmokeRingsMatter]

Everything looks good, but i would imagine my family would be so sick of pulled beef after all that. Im lucky if i could pull off 3 bbq meals a week. And im talking totally different meats each time. Must be a regional thing.