Print Page - Pulled beef-to foil or not to foil??

Title: Pulled beef-to foil or not to foil??
Post by: Daveo on February 20, 2011, 06:20:02 PM

Got two chuck roasts in the OBS@225.
They are now about 150 degrees.
They are about two inches thick,so should I foil them and return to the OBS,or just let them go naked to 195?
I like a bit of chew,but don't want tow huge pieces of jerky!

Title: Re: Pulled beef-to foil or not to foil??
Post by: FLBentRider on February 20, 2011, 06:29:50 PM

I would foil boat them with some beef broth.

Until I did that, Mine were dry.

Title: Re: Pulled beef-to foil or not to foil??
Post by: Daveo on February 20, 2011, 06:58:23 PM

Thanks!I just foiled them with some of the juice from the drip pan.This is my first pulled beef so it's a learning experience.
Glad I put that pan in there,it's a shame to waste good drippings(and clean them up)!
Going to bed and let the iGrill wake me at 190.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: Daveo on February 20, 2011, 06:20:02 PM