Clay’s Pulled Beef

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Recipe Author: Clay Roberts

 

Beef makes a great BBQ sandwich but it tends to dry out during the cook.This three stage method using a Dutch oven helps to keep the beef tender, moist and flavorful. Here’s my recipe for the egg.

 

 

4.0 from 1 reviews
Clay's Pulled Beef
Author: 
 
Ingredients
  • Two or three choice chuck roasts
  • Peanut Oil
  • Dizzy Pig® Cow Lick Steak Rub
  • 10 strips of good bacon
  • Tomato based BBQ sauce or your favorite sauce
  • ⅓ cup maple syrup (the real stuff)
  • ⅔ cup water
Instructions
  1. Rub beef with peanut oil. Coat generously with Dizzy Pig Cow Lick.
  2. Prepare your smoker for an indirect cook at 250F degrees and hickory chips. Be prepared for an 8 hour cook.
  3. Stage 1:
  4. Set beef on v rack in pan with a little water or beer in pan.
  5. Lay bacon on top of beef.
  6. Cook for about 5 hours, and when beef is 160F internal remove from smoker.
  7. Stage 2:
  8. Oil inside a No.12 Dutch oven with peanut oil.
  9. Remove bacon from beef and lay across bottom of Dutch oven.
  10. Carefully lift beef off of rack and place in Dutch oven.
  11. Pour the maple syrup and water over beef.
  12. Insert meat temperature probe.
  13. Put the lid on and return to smoking still at 250F
  14. Cook for about 2 hours or until beef is 215F internal and remove from egg.
  15. Stage 3:
  16. Remove beef to rest.
  17. Drain the beef juice from the Dutch oven into a container.
  18. Place the container in the freezer to chill so that you can skim off the fat later.
  19. Trim any fat you find on the beef and start pulling with a fork.
  20. Return pulled beef to Dutch oven and add the sauce to your liking.
  21. Skim fat from saved juice and return juice to the beef.
  22. Add more hickory chips to fire.
  23. Return Dutch oven to smoke with the lid off.
  24. Cook for about 1 and ½ hours.
  25. Maintain a dome temp no higher than 250F.
  26. Stir and serve on soft hamburger buns with pickles on the side.
Notes
If you don’t have a Dutch oven you can use a double layer of heavy aluminum foil.  Special thanks to all the good cooks on the forum that helped me make this BBQ.

 

Set the beef out on the table and rub with peanut oil and then Dizzy Pig Cow Lick. Fire up the egg and stabilize at 250F degrees dome.  Be prepared for an 8 hour cook.  Set up is indirect, platesetter feet up, grid on platesetter, drip pan and v rack on grid.  At this time leave the grid off.

Stage 1
Set beef on v rack in pan with a little water or beer in pan.  Lay bacon on top of beef.  Lift platesetter enough to throw a handful of hickory chips on burning lump.  Place grid in egg and set in the pan with beef.  Cook for about 5 hours and when beef is 160F internal remove from egg.

Stage 2
In a No.12 Dutch oven, oil inside with peanut oil, remove bacon from beef and lay across bottom of Dutch oven.  Carefully lift beef off of rack and place in Dutch oven.  Pour the maple syrup and water over beef.  Making sure the meat probe is inserted in the meat, put the lid on and return to the egg and set on top of platesetter after removing grid.  Be careful not to have the dome temp over 250F.  Cook for about 2 hours or until beef is 215F internal and remove from egg.

Stage 3
Set the beef out on a tray to rest while you drain the beef juice from the Dutch oven into a container.  Place the container in the freezer to chill so that you can skim off the fat later.  Trim any fat you find on the beef and start pulling with a fork.  Remove gristle and fat as you pull.  Return pulled beef to Dutch oven and add the sauce to your liking.  Taste test. Now skim fat from saved juice and return juice to the beef.  Taste test. Ok, lets go back to the egg.  Lift platesetter and throw a good handful of hickory chips on burning lump and return Dutch oven to smoke with the cast iron lid off.  Cook for about 1 and 1/2 hours.  Maintain a dome temp no higher than 250F.

Stir and serve on soft hamburger buns with pickles on the side.

Let’s eat!

Author’s note: If you don’t have a Dutch oven you can use a double layer of heavy alumimum foil. Keep the egg steady at 250F, smoke with more hickory if you like and enjoy one of lifes best sandwiches.

 

3 Responses to Clay’s Pulled Beef

  1. charles briggs

    Thanks for the update and congrats on your winnings!
    Always good to hear from you, and I often forward your emails to other “Q freaks”.

  2. Ed Helvey

    As an added bonus is the left over bacon. It is well done and caramelized in the sauce and is a cross of bacon and sweet jerky!
    Gotta make that even when I don’t make BBQ beef!

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