Gonna try the pulled beef this weekend.

Deflated · May 20, 2009, 08:00:53 AM

I've been wanting to try this recipe for a while and figure this weekend would be a good time to do just that. I was just wondering what you guys think about using Montreal Steak seasoning for a rub. I love that stuff for steaks and burgers on the grill but I'm wondering if it will be to salty to use as a rub? Should I give it a try or should I stick with the rub thats in the recipe? Opinions and suggestions wanted. I'd love to hear stories from anybody who has done pulled beef in the past. Tips are welcome.

Matt

Caneyscud · May 20, 2009, 09:06:58 AM

Matt

I use the Tones Canadian Steak seasoning on my chuckies frequently and I believe they are very similar. Not too salty for me but then I don't layer it on either. Now there will be a somewhat different flavor. That is Mr Fish"s recipe and if I remember correctly it had some sugar, and chili powder and cumin in it. He'll be along in a little and hopefully will chime in!

ExpatCanadian · May 20, 2009, 09:40:05 AM

That's going to be one of my next projects too... but I plan on using the Award Winning Brisket & Poultry Rub from the recipe site, mixed up a 1/4 batch of it last night to use on my chicken smoke today which ran into some problems as you can read about in my post in the Poultry section!

Looking forward to hearing (and seeing) how yours turns out, whatever rub you use.

Deflated · May 20, 2009, 10:08:58 AM

So far I've been lazy and have just used store bought rubs with pretty good success. Maybe I should get off my butt and make up one of the many rubs I seen on the recipe site. The one you gave a link to sounds pretty good.

ExpatCanadian · May 20, 2009, 10:19:29 AM

To be honest, it's mostly from necessity that I've been making my own because I live in the UK and the sources are somewhat limited for commercial BBQ supplies. I did manage to find a supplier in Germany that carries Bad Byron's Butt Rub (BBBR), so I ordered a bunch from him a couple weeks back. I am actually Canadian and will be coming home for a visit in July and spending some time with my sister in WA state, and already have plans to stock up on a few more, particularly the Dizzy Pig ones....

Deflated · May 20, 2009, 12:47:49 PM

By the way, should I be looking for anything in particular when selecting a chuck roast, or is all chuck roast created equal?

Habanero Smoker · May 20, 2009, 01:51:12 PM

McCormick makes a real good Montreal seasoning. As for the cut, most use chuck roast.

Caneyscud · May 20, 2009, 04:19:32 PM

Quote from: Deflated on May 20, 2009, 12:47:49 PM
By the way, should I be looking for anything in particular when selecting a chuck roast, or is all chuck roast created equal?

Try to find a 7 bone roast (i.e. not boneless) . The 7 bone is the shoulder blade and when cut from the center part of the chuck (the best part), it is shaped like the number 7. The center cut chuck will also have the bigger eye, and that is the real good part. Look for one well marbled - maybe even more so that if you were selecting if for roasting and with less gristle. The marbling will help out with less chance of drying out. It will yield less, but be much tastier with the marbling and the bone.

Bradley (Head Office) · May 20, 2009, 04:29:07 PM

Hi Matt

Pulled Beef is one of my favorites
I just get a 8 lb boneless chuck roast and use kosher salt and black pepper for my rub now
I have tried Montreal steak spice it works well also
both ways come out a little salty on the bark but not over salty tasting

Brian

smokeitall · May 20, 2009, 08:47:13 PM

If you do it pics would be great, I don't think I have seen any on here.

Habanero Smoker · May 21, 2009, 02:02:19 AM

Quote from: smokeitall on May 20, 2009, 08:47:13 PM
If you do it pics would be great, I don't think I have seen any on here.

Mike (Mr. Walleye) posted his pulled beef on this forum. It is also on the recipe site.
Pulled Beef

Deflated · May 21, 2009, 05:05:02 AM

I've been trying to document everything each time I do a smoke. I will try to get some good pics and see if I can get them posted asap.

smokeitall · May 21, 2009, 02:00:56 PM

Thanks Habs I don't know how I missed that.

Deflated · May 23, 2009, 06:06:56 PM

Well I have some pics of the ribs and chuck roast/pulled beef to share but I'm not sure how to post them. I also have a question for you guys. Have any of you had any luck with cooking ribs the day before you're going to eat them? I smoked/cooked my ribs yesterday afternoon and we ate them for lunch today and they were kinda dry. That the first time ive experienced that. Anybody have any suggestions on how to cook them one day and reheat them the next without them drying out?

Habanero Smoker · May 24, 2009, 02:48:07 AM

You need to open an account on one of the many photo hosting sites to post your picture on this forum. Several of us use PhotoBucket. There is a link to PhotoBucket in the tutoral.

Here is an easy tutoral:
How to post pictures.