Pulled Beef Failure !?!!

smoker pete · January 21, 2011, 05:47:51 PM

First let me say that one of my 2 heating elements failed sometime during this smoke :'( :'( Got me a 4.3lb Chuck Roast from my local butcher. It was about 1.3" thick.

Slathered it with Mustard and some Fegundes Seasoning. OBS had issues preheating to 225º. 3 hours of Jim Beam smoke. In at 6:45AM. The Ambient temperature was 38º/Foggy/damp. IT at 54º.

9 hours later IT sitting at 163º and not climbing! Planning to have my Son's Family over for sammies but alas no such luck. I probably screwed up big time but I pulled the Chuck Roast and am now 2 hours into FTC. Here's what it looked like prior to FTC.

The Chuck Roast is done big time cause it sat there at 163º for hours but I doubt that it will turn out to be pulled beef once the FTC is done in another hour!

What did I do wrong? Should I have left it in the OBS till it hit 190º - 200º? I normally have patience but this time I'm not so sure waiting would have helped ???

classicrockgriller · January 21, 2011, 05:58:19 PM

You could have finished it in the oven till It of around the 200* for pulled beef.

I would think that you could still have slice roast beef or chopped.

I bet it taste great!

SnellySmokesEm · January 21, 2011, 07:42:28 PM

With pulled beef I usually foil when the IT reaches 140-150 and take to an IT of 195-200. It tastes great as long as its moist.

smoker pete · January 21, 2011, 07:57:20 PM

Quote from: classicrockgriller on January 21, 2011, 05:58:19 PM
You could have finished it in the oven till It of around the 200* for pulled beef.

I would think that you could still have slice roast beef or chopped.

I bet it taste great!

Turns out you were correct CRG ;D It did turn out be be really good sliced roast beef :-[

Quote from: SnellySmokesEm on January 21, 2011, 07:42:28 PM
With pulled beef I usually foil when the IT reaches 140-150 and take to an IT of 195-200. It tastes great as long as its moist.

So you actually foil it Snelly and return it to the OBS? Maybe next time I just start it at midnight rather than 6:45AM.

classicrockgriller · January 21, 2011, 08:02:46 PM

If all you failures look that good, send them to me.

It looks great.

SnellySmokesEm · January 21, 2011, 08:06:28 PM

Looks good to me! :)

kaskiles · January 21, 2011, 08:49:46 PM

I think temperature probe placement in that piece of meat would be difficult... Almost like trying to probe some ribs? Seems like a more square or blocky piece would be easier.

Was that a 7 bone? I never see a nice thick 7 bone at our Publix, but I read recently of someone request a nice think 5 or 7 inch thick cut.

Looks like some good beef, I love chuck bark from the Bradley.

FLBentRider · January 22, 2011, 04:42:44 AM

Quote from: kaskiles on January 21, 2011, 08:49:46 PM
I never see a nice thick 7 bone at our Publix, but I read recently of someone request a nice think 5 or 7 inch thick cut.

That's what I will do, I just ask them to cut me a bigger chuck.

beefmann · January 22, 2011, 07:02:03 AM

for pulled beef it should have been around 185 to 200

smoker pete · January 22, 2011, 07:21:56 AM

Quote from: beefmann on January 22, 2011, 07:02:03 AM
for pulled beef it should have been around 185 to 200

I concur beefmann. I've learned from this forum that every piece of meat will act differently and that there will be a stall but I wasn't prepared after 9 hours to be sitting there at 163ºF. I was thinking more like 5-6 hours till it reaches 190º+ ?!! Obviously, I was mistaken :'( :-[ I inserted the probe away from any bones and through the center of the side deep into the chuck roast.

I read where a brisket can go from 24-30 hours so how long should I realistically plan for next time? As mentioned above, my butcher can slice me up a chunk as thick as I request. What would be a good thickness for my next pulled beef attempt?

muebe · January 22, 2011, 08:25:03 AM

Good job ;D Looks like you pulled it off even with a dead element Pete. I am going to do the second element mod in the future. I hope Bradley figures out why all these elements are going out. But if my element goes out at least I still have my old gas smoker to use 8)

OU812 · January 22, 2011, 04:02:15 PM

Quote from: smoker pete on January 22, 2011, 07:21:56 AM

What would be a good thickness for my next pulled beef attempt?

I like em 5" thick. ;D

classicrockgriller · January 22, 2011, 04:38:39 PM

When I did the shoulder roasts for a wedding they were about

2 to 2 1/2 inches and they made nice chucks of pulled beef.

grnhs · January 22, 2011, 04:45:36 PM

MMMMMM. looks good SP

outnumbered · January 27, 2011, 01:12:15 PM

Hi I am new to smoking just got the bradley original smoker. I want to smoke a beef brisket for my daughters first birthday and turn it into pulled beef sandwichs. How long should I plan to smoke a brisket for? If I put 4 briskets in the smoker does that add to the cook time? How long should I put smoke on them for? Any good sauces? What temp should I set the smoker at? Thanks for the help?