~ BDSkelly Pulled Beef Sunday Dinner

Discussion in 'Beef' started by bdskelly, Sep 24, 2017.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    With the missus still out of town I took it upon myself to do yet more smoking and yes beer consumption.
    Yesterday was St Louis bones...
    Tonight it's pulled beef that I'll make from a chuckey that winked at me Friday afternoon while pushing my buggy though the meat department.
    4 pounds. Well rubbed with my spice blend. Nothing too fancy.
    Using Todds Oak Dust in the smoker tray. The meat goes in when the MES hits 225.
    Once Ol' Chuck hits about 130 I start spritzing every hour with ACV and water.

    More later. B
     
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Chop up some sweet onion, butter and a little bit of Jalapeño pepper. (Actually this could be A LOT of jalapeño depending on which part of the country you live.)
    When Ol'Chuck hits an IT around 165 I'll put him in a foil pan covered with the above goodies and cook him till the IT hits 205.
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Chuck gets put in the pan with all the other flavors. I'll take it out when the IT hits 205. I've turned the MES up to 270 now.
     
    Last edited: Sep 24, 2017
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yeeeeee boy, that's gonna be good.
     
  5. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    That's a great looking chuck you bought. This meal's gonna be great!

    So what's ACV???

    Gary
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Apple Cider Vinegar.
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you sir. Youre mighty handy Adam!
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sorry for stepping on your toes.  
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Absolutely not my friend! I'm happpy you chimed in. Because I am busy softening up this stubborn Roast!!!! No worries
    It is a community effort here pal. My toes are just fine. But if this chuck don't shred pretty soon I'm throwing in the towel! I've got to fly to Springfield tomorrow!!! I know.... The meat lets me know when it's done... Not the other way around. Lol B
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks good Brian...   Enjoy Springfield...
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Dinner time!
     
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice plate Brian!  "Points"

    Mike
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Monday morning commando...... !!!!!   RAAR!
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you Dave! I'm actually going to be there twice this week! Figure that one out my friend. LOL. Hope youre doing great! B
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks so much Mike. B
     
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Yes sir. LOL b
     
  17. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Yes'sir! That plate looks delectable.
    The egg is a great compliment to the beef.
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks John. Beef and eggs are awesome together. But I prefer the egg fried and a but runny. Makes for great gravy! B
     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Points B.   

    Great cook.   

    You made the carousal
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The ultimate compliment. Thank you so very much my good friend. B
     

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