Pulled Beef

[Tenpoint5]

12 days off of work leaves a fella kinda bored when you can't go hunting.( Have a lot of projects starting for different threads) So I bought a 3.75lb Boneless Chuck Roast to make Pulled Beef. Seasoned with my Red Rub and topped off with a healthy dose of Tequila Lime seasoning.

Here she is going into the BDS. Looks like I need to move some wires.

[Tenpoint5]

I Like Smoke!! After four hours of smoke and an internal temp of 145*. I pulled the roast and wrapped in foil with a splash of Apple/Raspberry juice. And put back in the BDS waiting for IT of 190-195*. Then will FTC and pull.

Here is what it looked like before it went into foil.

[beefmann]

10 5... looks great so far ... I would check at 180 to see how it is  doing... I  have done some top surloin roasts that feel apart at 180...

[Tenpoint5]

I started checking at 180*. A nice size chunk came out at 191*. Pulled out of the BDS and toweled in the Microwave for an hour. Got the Bear Paws out and started pulling. I must say I think I should have taken it to 195. It was a lot more work pulling it (Except the very centerpiece)  than I remember, but Got er Done in a bowl waiting for a bun.

[westexasmoker]

Looks awesome 10.5, I can almost taste it! MMMMMMMMMMMM!!!

C

[beefmann]

good job 105

[Tenpoint5]

Came out of my Office and found this in my spot at the table.
MMMMMM Good!!!

[FLBentRider]

Nice lookin' vittles.