End of school year pulled beef

Started with a 30lb Chuck roll from RD.



It was bad.

Returned it and got a 25lb one. Cut it up


Rubbed with "Salt lick" clone: 3:3:1:1 Saltepper:Garlic:Cayenne

On the MAK to 2 star - programmed the pellet boss for four hours on SMOKE then 225F

The next morning




Boating each piece with 1/2 a sweet onion, 1 cup of mushrooms and a couple of glugs of red wine.














This turned out great.Very moist and flavorful.

I will package it up and distribute it tomorrow to our four crossing guards on the way to school, as well as the kids teachers, and probably the office staff.

As normal looks fantastic! All those folks at the school are lucky... They will enjoy it.

Outstanding! :thumbup:

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Such a nice way of showing appreciation!

YUM!!!

I love pulled beef!

Dang that looks really good!

Looks awesome! I have a few questions. What temp did you pull it off the smoker? Do you have to cut the slab up or can you leave it complete?


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Wow! That looks really good. I have to try it!