Pulled Beef

Discussion in 'Beef' started by vetmp, Nov 15, 2013.

  1. Hey y'all!!

    It's been quite some time since I have posted here or been around. You know, with deer season going on and football and such.

    Anyways, I need some advice and tips and pointers.

    I am looking to possibly making pulled beef and do it right. I tried doing it before and it was a horrible mess. I would like to ask the following...

    1) What cut of beef should I be using to make this happen?

    2) What rub do you recommend and do you recommend a sauce either KC or Carolina?

    3) What's the cook time I am looking at and what is my target IT to be good for pulling? Is it the same as pork (Which I usually take to 205)?

    4) Do you recommend that I inject it and if so, what do you recommend (I do have some Cajun Injector Brand injections/marinades)?

    Any advice you guys have about this and answers to my questions would be extremely helpful. I want to branch out and try something new and get away from my usual cooks.

    Thanks y'all!!    [​IMG]
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    id do a chuck roast wit salt pepper and garlic.

    smoke to a it of 195-205 then pull

    sauce on the side

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