Need Pulled Beef Advice

Started by zueth, October 12, 2012, 10:13:59 AM

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zueth

I am going to do puled beef, I have a chuck roast that was given to me.  The roast came from a local butcher and has what looks like rib bones across the bottom of the roast.   My question is with regards to the rib bones.  Do I leave them on the roast and smoke/cook with bones down or do I cut them off the roast before smoke/cook?

Thanks.

squirtthecat


I would leave them in.   Save them for some killer stock later.

GusRobin

Quote from: squirtthecat on October 12, 2012, 10:23:01 AM

I would leave them in.   Save them for some killer stock later.
Ditto
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

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zueth


zueth

I left the bones in, took the beef out at 205 and FTC for 5 hours.  Once out of the FTC, the bones pulled right out with no resistance and the pulled beef was very good.