Pulled Beef the Brisket Way

classicrockgriller · February 11, 2010, 03:05:41 PM

Took this Brisket

Smoked it for 8 hrs with Oak at 210*

Took it from the Bradley to the oven Wrapped in foil and some Salt Lick Q Sauce.

Set Oven at 205* and let the Brisket stay there till IT temp reached 205*

Pulled the top part

Chopped the bottom

Both were off the chain.

ronbeaux · February 11, 2010, 03:13:46 PM

Beautiful!

squirtthecat · February 11, 2010, 03:59:16 PM

I love it!

My first brisket ended up that way (not on purpose), but that is how the Mrs requests it now.

I need to do another one...

classicrockgriller · February 11, 2010, 04:03:25 PM

When I do another like this I will trim it some.

This time, I trimmed nothing.

Not down to the meat layer just leave 1/8 to 1/4 of fat cap.

pfowl01 · February 11, 2010, 05:20:05 PM

Soooo...I take it that when you boat your brisket it's gonna be just fall apart tender when it's done.

classicrockgriller · February 11, 2010, 05:26:17 PM

pfowl, that Brisket was smoked and cooked probably 26 hrs.

If I wanted sliced brisket, I would have only cooked to 190*

Batman of BBQ · February 11, 2010, 05:32:39 PM

Now that looks good CGR! Chopped beef is great for sandwiches.

classicrockgriller · February 11, 2010, 05:52:32 PM

I basted the chopped and pulled meat with the "au jour" after I skimmed off the fat.

You don't have to add sauce on a sammie.

RickWL63 · February 11, 2010, 08:36:30 PM

Looks great CRG. I will be doing my first Brisket this weekend.

classicrockgriller · February 11, 2010, 08:46:51 PM

Quote from: RickWL63 on February 11, 2010, 08:36:30 PM
Looks great CRG. I will be doing my first Brisket this weekend.

Rick, this was different than a sliced brisket. Don't use what I did here as a guide.

Keep it low and slow and allow plenty of time to get great Q.

RickWL63 · February 11, 2010, 08:54:31 PM

Okay. I will be reviewing a few more recipes before I start. I want to have it for Sunday dinner, so I imagine it will go in the smoker sometime on Saturday. I will also be doing two chickens (MCW recipe) and possibly some venison/beef pepper sticks. Thank God I have Monday off.

classicrockgriller · February 11, 2010, 09:00:56 PM

Don't let the chicken drip on rest of the food.

Have fun.

RickWL63 · February 11, 2010, 09:05:10 PM

They will be done separately. Chicken for Saturday, Brisket for Sunday. We are really enjoying eating smoked meats.

SnellySmokesEm · February 15, 2010, 07:49:28 AM

Wow! Pulled beef looks great. I chooped some of my brisket I made for the superbowl and simmered with a little beef broth and it made wonderful sandwiches. Great job. I was thinking of doing pulled beef soon but havent decided what cut of beef to use, the brisket or the or chuck roast???? From what i hve read the brisket is better to use.

Pulled Beef the Brisket Way

squirtthecat