Pulled Beef with the 7-bone

SnellySmokesEm · June 28, 2010, 08:00:51 AM

Sunday I decided to smoke a 3lb 7-bone and make pulled beef. I rubbed with Jan's rub and let sit in the fridge overnight.

I smoked with hickory for 2 hours and when the IT was up to 150 I foiled and added a splash of beef broth and continued cooking until the IT was 200. I think foiling or using the Texas crutch help in this case to keep the beef moist when your bringing the It up to 200 because the is not a lot of fat in the beef. This is the third time I have done pulled beef. The first time I made it I didn't use the crutch and it turned out dry. The last two time I wrapped in foil and it turned out very tender and moist.
Here is the 7 bone after FTC. The meat has pulled off the bone very nicely

I wonder why the call it the 7-Bone?

The pulled beef

Money Shot

Another great sandwhich! Simple, Bollino roll, pulled beef, mayo and onions. I'll say it again, I think I like pulled beef more than pulled pork. I have a smoke coming up in a few weeks for my and I am going to do both pulled pork and pulled beef and let my friends be the judge!

mikeradio · June 28, 2010, 08:12:16 AM

Great job on the beef, that sammy looks sensational

I havent tried pulled beef yet.

SnellySmokesEm · June 28, 2010, 08:14:42 AM

Quote from: mikeradio on June 28, 2010, 08:12:16 AM
Great job on the beef, that sammy looks sensational

I havent tried pulled beef yet.

Mike, you gotta try this one! Its wonderful!

FLBentRider · June 28, 2010, 08:24:17 AM

That looks good.

I was figuring the 7 was "dead to me" but I may try that foiling next time they are on sale.

SnellySmokesEm · June 28, 2010, 08:30:33 AM

Quote from: FLBentRider on June 28, 2010, 08:24:17 AM
That looks good.

I was figuring the 7 was "dead to me" but I may try that foiling next time they are on sale.

Thats why I wanted you to see this post, because I read in your 7-bone post that you were not too happy with the results. The first time I tried pulled beef I used a beef shoulder with very little fat, I didnt foil and it turned out dry. The next time I used a chuck roast and it had a decent amount of fat, I foiled and it turned out excellent. I dont foil a lot but I think when going for pulled beef its a must....

classicrockgriller · June 28, 2010, 08:31:44 AM

That is a beautiful job.

Wow!

How did you smoke it?

Pachanga · June 28, 2010, 08:41:56 AM

Snelly,

That was an interesting smoke. Looks great. Thanks for the informative post. While I prefer to smoke naked, this looks like foil well used.

Good luck and slow smoking.

SnellySmokesEm · June 28, 2010, 08:44:45 AM

Quote from: classicrockgriller on June 28, 2010, 08:31:44 AM
That is a beautiful job.

Wow!

How did you smoke it?

I smoked with Hickory for 2 hours in the electric smoker at 125 degrees

SnellySmokesEm · June 28, 2010, 08:47:25 AM

Quote from: Pachanga on June 28, 2010, 08:41:56 AM
Snelly,

That was an interesting smoke. Looks great. Thanks for the informative post. While I prefer to smoke naked, this looks like foil well used.

Good luck and slow smoking.

Thanks Pachanga!

TestRocket · June 28, 2010, 05:45:35 PM

I've never heard of 7 – bone and after seeing it on here a few times I was wondering what cut of meat it was. Well now I know and it looks good too! Thanks!

OTB · June 28, 2010, 06:52:27 PM

Was there any sauce other than the sauce made by the beef and broth? It looks so juicy! Great Job.

SnellySmokesEm · June 29, 2010, 05:46:39 AM

Quote from: OTB on June 28, 2010, 06:52:27 PM
Was there any sauce other than the sauce made by the beef and broth? It looks so juicy! Great Job.

No sauce. It was just the juice from the beef and the beef broth that I added.

3rensho · June 29, 2010, 06:22:13 AM

Good lookin' mess of beef ya got there. I look at those pictures and then at my watch. I've got four hours to go before dinner. Unfortunately they don't cut 7-bones over here. Something I miss.

monty · July 01, 2010, 07:41:55 AM

that sandwich looks AMAZING

great job Snelly