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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: zueth on October 12, 2012, 10:13:59 AM

Title: Need Pulled Beef Advice
Post by: zueth on October 12, 2012, 10:13:59 AM
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.
Title: Re: Need Pulled Beef Advice
Post by: squirtthecat on October 12, 2012, 10:23:01 AM

I would leave them in.   Save them for some killer stock later.
Title: Re: Need Pulled Beef Advice
Post by: GusRobin on October 12, 2012, 12:05:01 PM
Quote from: squirtthecat on October 12, 2012, 10:23:01 AM

I would leave them in.   Save them for some killer stock later.
Ditto
Title: Re: Need Pulled Beef Advice
Post by: zueth on October 12, 2012, 12:05:58 PM
Ok, thanks
Title: Re: Need Pulled Beef Advice
Post by: zueth on October 19, 2012, 12:59:10 PM
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.
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