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 !
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