Pulled Beef-Bradley still the king -- updated

[smoke em if you got em]

I saw a nice recipe for pulled beef on another forum and thought I would give it a try.

Started with a 4 lb chuck roast.


Rubbed with peanut oil and McCormick Montreal Steak Seasoning


into the bradley for 2 hours of mesquite smoke at 180 degrees


smoked


now into a foil covered pan and into the oven for 3 hours at 300 degrees

and done


pulled like butter



My quality control sample was very tasty but I will keep it covered in the fridge for a couple of days.  Smoked meat seems to get better if you let it sit for a bit.

I have a lot of different cookers and they all have their place. But if you want to lay down some heavy smoke on a big ol piece of meat you just can't beat a bradley.


Mike

[Jim O]

Looks good ! Let us know how it is after it's 2-3 day "vacation ".

[OldHickory]

Looks good.  Should make great sammies.

[smoke em if you got em]

Well today is the day. I just couldn't wait any longer. We are supposed to have this for dinner but I had a little snack for lunch. Made sliders using Kings Hawaiian sweet rolls and had some sweet corn on the side. 



It was really good.  I had separated the fat from the drippings and poured the warmed au jus over the beef before plating. YUM! The mesquite smoke settled down a little and complimented the beef very well. I will definitely be making this again.

Thanks for looking.

Mike

[Old Dog]

smoke em if you got em , looks fantastic!!! Going to give your recipe a try. P.S. What is that liner on your racks?

                                      Old Dog

[smoke em if you got em]

Thanks. Those are frogmats or q-matsz as some call them. I buy them by the foot and cut them to size. It's cheaper that way. Here is a link.

http://www.amazenproducts.com/SearchResults.asp?Cat=46