Help Beef BBQ

[Hoosier Smokin]

I am a newbie and just placed two Beef Boston Butts (6 and 8 lbs) in the Bradley.  I am trying to make shredded beef bbq for tomorrows Super Bowl.  I used a rub and have them in at 210 degrees with Hickory Pucks.  I need to know a roundabout timeline or internal temp I should be looking for and give me any help you can.  SHould I smoke it the whole time?  This is my first beef try.

Thanks,

Hoosier 

[pensrock]

Hoosier, I personally have not done beef so I will defer to others here much more knowlegable on this subject than I am. I'm sure they will be very helpfull. I do know that I would not smoke any longer than 2 hours or so.
Good luck,
pensrock

[NePaSmoKer]

I am a newbie and just placed two Beef Boston Butts (6 and 8 lbs) in the Bradley.  I am trying to make shredded beef bbq for tomorrows Super Bowl.  I used a rub and have them in at 210 degrees with Hickory Pucks.  I need to know a roundabout timeline or internal temp I should be looking for and give me any help you can.  SHould I smoke it the whole time?  This is my first beef try.

Thanks,

Hoosier 

Hiya Hoosier

I wouldnt smoke the whole time. Do 6 pucks (2 hrs) then bump the heat to 225/250 so the internal meat temp get to anywhere between 150/160* Then FTC for awhile so the juices redistribute thru the meat. Then tear it up for shreddin  ;D  I use 2 meat clevers and chop on my meat board, but you can do shreddin any way you like.

nepas

[acords]

When I do pulled/shredded beef, I smoke for 4 hours and pull it out wrap up and refrigerate overnight.  Next day, throw it in the crockpot for about 6 hours and shred.

[Mr Walleye]

Welcome to the forum Hoosier.

I have done beef chuck (shoulder) roasts before. As far as the amount of smoke goes I personally like about 4 hours of smoke on either a chuck or a butt. You can leave the smoke generator on to help keep the temp up in the cabinet once the smoke is complete or shut it off if you choose. As far as time goes doing a chuck is very similar to doing a pork butt. I've had some take up to 18 or 20 hours while others were only 14 to 16 hours at 210 degrees. You will see it hit the plateau around 160 to 175 and will seem to take forever to get through it but just weight it out, it's worth it. I take my chucks to 190 or 195 internal temp. You can also FTC it for a couple hour after. I was real happy with how mine turned out.

Good luck
Mike

[Hoosier Smokin]

Thanks to everyone.  I was trying to get pork butt, however, my wife came home with beef.  I'll let everyone know how it turns out.  This site is great, I was in a panic.  I will watch the Super Bowl with some bbq now.  At least I will enjoy that since the Colts aren't playing.  Thanks Again!