I picked up an 8.5 lb beef shoulder. I want to do a pulled beef type thing. Any recommendations ? Injections, timing, etc ?
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You could go to FIND at page top and put in beef shoulder.
This should give you plenty of suggestions,
http://forum.cookshack.com/eve...rum_scope=6141020264
This should give you plenty of suggestions,
http://forum.cookshack.com/eve...rum_scope=6141020264
I have made a little pulled beef a few times using briskets. Trick is just leave them in Mr. Reynolds wrap and on the fire too long. Might work for clods too..lol. Fortunately I was feeding a bunch of dumb Texans. So it was easily passed off as pushed pork. Most of them never heard of that..but they would turn their nose up at mushy and overcooked briskets. We have standards ya know? Not real high but we got some..lol.
i kept it simple. Injected with beef broth and put a rub on it containing garlic,black pepper, paprika salt and onion powder. Smoked @250 for 5 hours with Hickorty/ maple to 160f internal then foiled with a cup of beef broth for 5 more hours @225 to an internal temp of 205f. Turned out quite nice. I will be doing this again !
Sounds yummy. Glad you figured out a good formula on how to make it.
Did the finish temp of 205 lend itself to pulled meat?
yes, 205 turned out perfect. I took the juices from the foil, removed the grease and reduced by 1/2 adding back to the meat with a little bbq sauce. It was great ...