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Home arrow Cookbook arrow Recipes
Categories Beef Clay's Pulled Beef BBQ
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Clay's Pulled Beef BBQ
Description:Clay's Pulled beef BBQ
• 3 Choice chuck roasts
• 10 Strips of good bacon
• 1 Cup About a cup of tomato based BBQ sauce
• 1/3 Cup Real maple syrup
• 2/3 Cup Water
• 1 Tbs Dizzy Pig Cow Lick
• 3 Tbs Peanut oil
Instructions:Set the beef out on the table and rub with peanut oil and then spice, (Dizzy Pig Cow Lick).
Fire up the egg and stabilize at 250 degrees dome. Be prepared for an 8 hour cook. Set up is indirect, platesetter feet up, grid on platesetter, drip pan and v rack on grid. At this time leave the grid off.

Stage one; Set beef on v rack in pan with a little water or beer in pan. Lay bacon on top of beef. Lift platesetter enough to throw a handful of hickory chips on burning lump. Place grid in egg and set in the pan with beef. Cook for about 5 hours and when beef is 160 internal remove from egg.

Stage two; In a No.12 Dutch oven, oil inside with peanut oil, remove bacon from beef and lay across bottom of Dutch oven. Carefully lift beef off of rack and place in Dutch oven. Pour the maple syrup and water over beef. Making sure the meat probe is inserted in the meat, put the lid on and return to the egg and set on top of platesetter after removing grid. Be careful not to have the dome temp over 250. Cook for about 2 hours, until beef is 215 internal and remove from egg.

Stage three; Set the beef out on a tray to rest while you drain the beef juice from the Dutch oven into a container. Place the container in the freezer to chill so that you can skim off the fat later. Discard bacon. Trim any fat you find on the beef and start pulling with a fork. Remove gristle and fat as you pull. Return pulled beef to Dutch oven and add your favorite sauce. Taste test. Now skim fat from juice and return juice to the beef. Taste test. Ok, let’s go back to the egg. Lift platesetter and throw hickory chips on burning lump and return Dutch oven to smoke with the cast iron lid off. Cook for about 1 and ½ hours. Maintain a dome temp no higher than 250.

Notes:Stir and serve on soft hamburger buns with pickles on the side. This is a treat that brings together great beef flavor, sauce and hickory smoke. Let’s eat!
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Sat 14 May 2005 22:59:07 UTCViewed:19532 times
Rating:4,73 (30 votes)

recipe rating
1 (bad)5 5 (good)

EdFComment added on: Thu 27 Jul 2006 17:46:20 UTC
Tried this last weekend, and it came out super. Thanks.
hcannonComment added on: Thu 24 Jan 2008 18:37:47 UTC
this is a must recipe
PharmeggistComment added on: Sat 01 Mar 2008 04:20:36 UTC
Warning you may never want to eat Boston Butt again! Ok you might but this can hold its own. Great recipe!!
KrustyComment added on: Sun 13 Apr 2008 05:00:23 UTC
Great recipe. Took me longer than what the recipe said, but the results were definitely worth it. This is going to become a regular cook for me.
Clay QComment added on: Sun 13 Apr 2008 13:37:15 UTC
Thanks everyone. Glad you enjoy the recipe. I'm adding this additional note; In the begining of stage two it's ok to bump the temp up to 300-325 to get the internal meat temp moving to it's target temp, especially with a large amount of beef. Remember, the goal is slow progress threw the plateau for tenderness, adjust the damper accordingly. Have fun!
ReelmcoyComment added on: Sun 18 Jan 2009 16:28:46 UTC
Did this last weekend, simply awesome.
JeffersonianComment added on: Mon 31 Aug 2009 22:20:50 UTC
I just did this one today, and it was fantastic. The family raved. I'll admit that the pulled beef was so good, I didn't have the heart or inclination to sully it with sauce, though, it was that delicious. Super recipe, Clay.
Chef BoyareeComment added on: Mon 08 Feb 2010 16:26:17 UTC
Did this for the Super Bowl and couldn't believe how good it was! I debated adding the sauce as well but ended up following the recipe anway. It was the right call... unbelievable recipe...
faddyarbuckleComment added on: Sun 20 Jun 2010 00:04:55 UTC
Awesome recipe. I halved the recipe since I was using a smallish rump roast (3-4 lbs), and I smoked it with chunks of wild cherry wood. Was delicious--definitely a keeper. Thanks.
PjoeComment added on: Mon 18 Jul 2011 10:03:48 UTC
Prepared this yesterday. It was good but I don't know that I'll do it again. There are better ways to prepare a nice chuck roast.
scottborasjrComment added on: Tue 22 Nov 2011 03:46:23 UTC
If there is a better way to make pulled beef please let us know Pjoe
back2grillinComment added on: Mon 29 Oct 2012 03:02:12 UTC
Saw plenty of posts touting this method so had to try it. It was Awesome!!! Family loved it. I agree this gives pulled pork a run for its money. I followed the recipe pretty much on par. I did add beer instead of water to the step 2. Will definitely be doing this again. Thanks Clay!
DrJimComment added on: Mon 26 May 2014 18:06:13 UTC
This says 3 chuck roasts, does this mean three different ones or one 3#er? I have mad this twice before, the one I am making now is at 173 after four hours. Looks like it is going to be done a few hours early. I will rest, pull, add liquid, and then wait before I put it back on for the last hour.
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